In a mixing bowl, take two mango seeds or gotlo and add in 1 cup water. With your hands getly remove mango pulp from the seed and discard the seed or gotlo.
Now add 1/2 cup curd, 1 1/2 teaspoons besan, and 2 tablespoons of mango pulp to it.
Using a hand blender mix it to a smooth paste.
Now using a sieve sieve the mixture. This step is important as some times there are thin roughage comes from mango seed or mango pulp.
Take a thick bottom pan and transfer the mango mixture to it and keep it on medium heat.
Add sugar and salt to the mixture and let it come to a boil.
For tempering, in a small pan heat 1 teaspoon oil. When oil is hot add 1/4 teaspoon mustard seeds.
When mustard seeds crackle, add 1/4 teaspon cumin seeds, pinch of Asafoetida, 1/4 teaspoon green chilli paste, 1/4 teaspoon chili powder, 1/4 teaspoon turmeric powder and 3-4 curry leaves. Mix it using a poon and immidiately temper on the mango mixture.
After temparing let the fajeto come to one more boil.
Serve Fajeto with pad waali roti (Gujrati layered roti), moong dal, rice, and aam ras to complete your 'ras-puri' ni thaali