Wash the peels and seeds left over from taking out mango juice. Use 1 ltr or more water for that. Run a blender in that water and sieve.

Heat up ghee in a sauce pan. Crackle cumin seeds. Add asafoetida, curry leaves and kashmiri chilli powder. Quickly add the mango water.

Add ginger chilli paste, salt, sugar, turmeric powder and chilli powder. Boil it for a few minutes. Add lemon juice. Adjust spices if required. Allow it to boil to the right consistency and till the flavours blend well. It should be thick like kadhi/dal/ras

Tips: 1. It's important that the mango water is pulpy and thick. So do not add too much water to recover ras from the peels. 2. In case the water is thin, you can add a little chana flour or mango ras. 3. Lemon juice tastes better instead of curd.