Heat oil in a pan

Temper panch phoron and crushed dried chilli in it

Cut the mangoes with it's peel and saute it in the pan under low heat

Add jaggery in it

Add a little water

Cover it with a lid

Roast the dried chilli, panch phoron, mustard seeds

Crush them in a grinder to make a powder

When the gravy is a little thick add the powder in it

Put it out of heat