Manjula Gokal's Gujarati Mango Soup

• 2 tablespoons chickpea flour (see note)
• 18 teaspoon ground turmeric
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 cup plain whole-milk yogurt
• 3 cups canned Alphonso mango pulp (sweetened), preferably Ratna brand
• 1 1/4 to 1 1/2 teaspoons salt
• 1/2 teaspoon sugar, or to taste
• 2 bird's-eye chilies, with small slits
• 2 tablespoons corn or peanut oil
• Generous pinch ground asafetida
• 1/2 teaspoon whole brown mustard seeds
• 1/2 teaspoon whole cumin seeds
• 2 whole hot dried red chilies
• 18 teaspoon whole fenugreek seeds
• 10 to 15 fresh curry leaves, if available

1. Put the chickpea flour, turmeric, cumin and coriander in a bowl.
2. Very slowly stir in 1/2 cup water until no lumps are left.
3. Whisk in the yogurt, mango and 2 cups water.
4. Add the salt, sugar and bird's-eye chilies.
5. Mix well.
6. Pour the oil into a heavy, medium pan and set over medium-high heat.
7. When the oil is very hot, add the asafetida and then, in quick succession, the mustard seeds, cumin seeds, dried chilies, fenugreek seeds and curry leaves.
8. Remove from heat and stir in the mango mixture.
9. Place over medium heat and simmer for 5 minutes, stirring.
10. Remove from heat, cover and let sit for at least 30 minutes.
11. Stir the soup and reheat it gently.
12. Strain through a coarse strainer.
13. Spoon out some of the smaller seeds from the strainer and stir them back into the soup.

chickpea flour, ground turmeric, ground cumin, ground coriander, milk, mango, salt, sugar, birdseye chilies, corn, generous, brown mustard seeds, cumin seeds, red chilies, fenugreek seeds, curry

Taken from cooking.nytimes.com/recipes/7433 (may not work)