Chop the white portion of watermelon and keep aside.

In a pan heat up ghee, add mustard and cumin seeds, when they splutter add asafoetida, chopped green chillies and curry leaves.

Add turmeric, coriander and chill powder in the oil keeping flame at the low.

Shake the pan, add 1 tbsp water, stir.

Add ginger garlic paste and saute for 30 seconds.

Curry will leave some water and ghee will start floating on top. Add dry mango powder and some coriander leaves. Cook till pieces are soft but not mushy.