Wash and wipe the Mango nicely.
Cut the mango into 1 cm cubes or as desired (one can cut lengthwise too).
Careful not to cut the seed. Do not discard the seed if you are using it for Launji.
In a pot/wok add oil.
Once the oil is heated, add asafoetida and cumin seeds.
Once the cumin seeds crackle, add fenugreek seeds and grated turmeric Let it sizzle for 30 seconds.
If using turmeric powder add it now and then that add the green chillies, cut Mango and the seed.
Add 1.5 cups of water, salt and bring the mixture to a boil.
Once you get a boil let this simmer on medium stirring in between.
You should cook until the mango is done. It will take around 10-15 minutes.
Adjust the consistency by adding more water if desired.
The mango is done, when you press one of the pieces and it breaks off with a slight pressure of your finger.
Add Jaggery and simmer until the jaggery is mixed thoroughly.
Let it cool and keep refrigerated in a jar or a clean covered container.
One can enjoy this hot or cold with some roti.