Wash, peel and cut the raw mango into small cubes.
Pour 1 glass of water to boil in large pot.
Once the water boils add mango cubes into the pot and let it boil on high flame.
Cook for another 10-15 minutes and this time on low flame.
After 10 minutes check the mangoes cubes, they will turn a little transparent this means they are cooked.
If not then let it cook for another 2-5 minutes.
Now drain the access water with the help of a strainer.
Heat a pan and add oil.
Once the oil heats add mustard seeds and let it pop. Immediately add asafetida, methi masala and mango cubes and mix well.
Now add red chili powder, salt, and jaggery and slowly mix it well.
Let it simmer for few minutes and allow the jaggery to melt on medium heat.
Now as the jaggery as completely disappeared switch off the stove and serve it hot with paratha, chapati or rice.