MethodCombine the cinnamon, cloves and dry ginger powder and pound into a coarse powder using a mortar-pestle (khalbhatta). Keep aside.Heat the oil in a deep pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the red chillies, asafoetida, curry leaves and the pounded spices and sauté on a medium flame for 2 minutes.Add the curd-mango mixture, mix well and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.Serve hot with rotlis and rice.