Gujrati Kadhi Mix curd & besan well using a whisk. Add water & see no lumps are formed.

Heat oil in a pan.
Add the tempering.
Add curd mixture.
Add chilli paste, jaggery, salt.
When it boils let it cook on slow flame.
Last add coriander leaves

Aam ras
Fresh chilled mangoes, sugar & milk. Basically it's mango pulp. Some people add ginger powder or saffron
But I just like mine to be simple pulp.

The taste and flavor of aamras is totally depends on the type and quality of mangoes that you use. Alphonso or Kesar mangoes are highly recommended for making aamras.

For Masala Poori
Wheat flour, besan
Salt, turmeric,chilli powder, garam masala powder, ajwain, crushed green chillies, jeera powder & oil. Knead well. Fry the Puris & serve with Aam ras.

For mango cream you can see my previous post. Recipe is there stepwise.