Generous pinch of each of the following:
black mustard seeds
fenugreek seeds (These are hard- crush w/ mortar and pestle first)
Saute seeds in a tablespoon or two of olive oil in a small skillet or saucepan until fragrant and mustard seeds begin to pop.
1/2-1 inch fresh ginger, grated
Cook for 1-2 minutes and add:
2 mangoes, peeled and diced
1/2 tsp chili powder
pinch of asafetida
salt, to taste
honey, to taste
Serve warm or at room temperature.