In a pan, add 3 tablespoons of coconut/gingerly or olive oil.
Fry the fennel seeds, mustard seeds and ''urad dhal'' until they turn golden brown and the mustard seeds start to pop.
Add in the onions and chopped garlic.
When the onions turn golden brown, add in the curry leaves.
After a minute or two, add in all the vegetables and cover with a lid.
Remove the lid and add in the salt, turmeric powder and chilli powder.
Cover and cook the vegetables over low flame until it is all cooked. Do not add water.
If the vegetables, sticks to the bottom of the pan, drizzle a little more oil.
When its dry and fully cooked, sprinkle 1 tablespoon of the mango powder and switch off the flame.
You can garnish with chopped coriander leaves (optional).