Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves, and hing.

Add chopped onion and saute until golden brown.

Add turmeric powder, green chilli-garlic paste, and ginger (if using). Saute for a couple of minutes.

Add grated raw mango and saute well.

Add water and mix well. Adjust the quantity of water according to the desired consistency.

Add salt to taste and coriander. Optional (You can also add crushed roasted peanuts at this stage.) Bring it to a boil.

In a separate bowl, mix besan with water to form a smooth paste without lumps.

Slowly add the besan mixture to the boiling water, stirring continuously to avoid lumps.

Cook for 2-3 minutes, stirring constantly until the pithla thickens. Adjust consistency by adding more water if needed.

Reduce the heat and simmer until the pithla is cooked through.

Garnish with coriander leaves. Serve hot with bhakri or roti.