In a pan add oil and let it heat a bit.
Once oil is little hot asafetida, cumin, fennel seed and let it cook a bit.
Next add turmeric powder, green chillis and cook for a few minutes.
Keep heat on medium high once texture of chillis are changing add salt and mix well.
Next add red chilly powder, coriander powder and dry mango powder.
Add water and mix again.
Cover and let it cook for 2 minutes on low heat.
After 2 minutes, increase the heat to medium and add curd a little at a time white stirring continuously.
Keep cooking till gravy gets thick.