Wash the mangoes thoroughly then pat dry them later cut the black tip of it and then peel it. Don't peel it deep let the green of mangoes be seen. Now cut it into longitudinal 8 pieces from one mango or cut it in square 8 pieces or the way you like. Shape and size will depend on you and the size of mangoes. Take the seed out while cutting. Try to take small pulpy mangoes the one by which the pickles are made they are good for this guramma recipe.

If you want to store it for long time then after cutting the mangoes put it in the sunlight for 3 to 4 hours or put it under the fan. Now to make it in a wok add 2 tsp oil then add the tempering starting with whole red chilli saute it for a minute then add fennel seeds, cumin seeds, onion seeds, fenugreek seeds and asafoetida let them splutter then add the cut mango pieces. Saute them well on high flame for 4-5 minutes then add salt and red chilli powder mix well. Cook it again for 4-5 minutes

Till this time the flame should be on high after that add the jaggery but before adding cut the jaggery in pieces or grate them by this it will be easy to cook. Now mix the jaggery well with the mangoes and cook it on high flame for 2 minutes then lower the flame and cover it and allow it to cook. After 5 minutes or so the jaggery will melt completely and mangoes will also release water. Let them cook for a good 40 to 45 minutes stirring in between.