Heat oil. Once the oil is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
Add fresh tomato puree, grated ginger, and green chilies (slit into half) and cook for a minute.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, dry mango powder, fennel powder, and salt and cook until oil starts to separate from the sides (1-2 minutes)
Now add whisked plain yogurt and cook for a minute. Keep stirring continuously after adding the yogurt to prevent it from curdling.
Add amrood (cut into wedges) and a cup of water.
Cover the pan with a lid and cook for 6-8 minutes on medium heat until the amrood are slightly tender. Do not overcook otherwise they will get mushy.
Add lime juice and mix well. Check for salt and add if required. Garnish with chopped cilantro (coriander) and serve hot.