Pressure cook arbis till 2 whistles are given out. Cool slightly and peel. Grease a chopping board and knife, keep the arbis on the board and gently press with the knife.

Heat 3 tbsps oil in a non stick pan, add the arbis, cover and cook on low heat, turning sides, till they turn golden brown and crisp all around. Whisk together yogurt, gram flour, red chilli powder, turmeric powder, salt, garlic paste and ginger paste in a bowl. Heat the remaining oil in a non stick kadai. Add asafoetida, red chillies and carom seeds and sauté till fragrant. Add yogurt mixture and cook, stirring continuously, till the mixture thickens. Add dried mango powder, arbis and mix. Add half the coriander leaves and mix.

 Transfer into a serving bowl.

Garnish with remaining coriander leaves and red chilli and serve hot.