Mix Besan Ka aata and Sour Curd making sure there are no lumps, If you want to make the kadhi thicker , put a little more besan.. regulate the consistency to your liking.
And then churn it.

Peel and cut one Alphanso mango and mix it with about two glasses of water and mix it with hand churner.( It should not froth).

Add the mango and water to curd and basan mixture.

Prepare the seasoning and heat the ghee in a karchi and add cloves, tej pasta, methi, jeera cumin, curry pasta, haldi, kashmiri mirchi. At the end , add hing asfodeia ( preferred elaichi hing)and red chilly powder add salt and 2 spoons of sugar to taste.

In the mixture of curd besan and msngo add the seasoning.

Ready to serve