Heat two tablespoons oil in a kadai and sauté mangodi until crisp and slightly browned. Drain and set aside.
Beat yogurt, add gram flour, salt, red chilli powder, coriander powder and turmeric powder and mix well. Heat remaining oil in a kadai. Add bay leaf, cumin seeds, dry red chillies and sauté.
Add ginger paste, mangodi, tomato puree and yogurt mixture. Add one cup of water and mix well. Add garam masala powder and coriander leaves.
Cook for a few minutes and serve hot.