Blend mango pulp and buttermilk with some water and cook it on medium flame.

Add salt, sugar, green chillies, ginger, curry leaves and continuously stir it until one boil. Then cook it on low flame for few more minutes.

For tempering, add oil in a small pan, add mustard seeds, fenugreek seeds and when it splutter add to fajeto. Garnish with coriander leaves.