Mani recipe Jammu special (2 types) | Dogri recipe Mahni with step wise pictorial and video method.
WHAT IS MANI (MAHNI)?
Mani is a curry made with raw or half ripened mangoes, usually served with steamed boiled rice.
Most of the regions has its own way of preparing Mani using different ingredients.
Here is the recipe of Mahni from our place Jammu (Jammu & Kashmir) & is pronounced as Mani in dogri assent.
TYPES OF MANI
In Jammu, Mani is made using 2 methods.
Earlier I was aware of only one type of recipe and that too not much sure how to make.
Thanks to dear friend Ms. Neelu Jamwal, who taught me the exact recipe of mani. And she also introduced me to second type of mahni too.
If you are aware of more ways to make it, do share in comments section. I will try to incorporate that too into this blog.
Here in this post, we are sharing both types of Mahni recipe.
Though both uses mango as a prime ingredient, but still there’s a difference in ingredients and preparation style between the both.
One type is Dahi wali mani alias, mani made with curd and;
Another one is pyaz wali mani alias mahni made using onion.
Though there’s a little difference in the making process of both, but both called by the same name Mahni/Mani, so complied them both in one post.
A SHORT TERM RECIPE
This most delicious recipe comes with a drawback that you can cherish it only for a limited time of the year.
Mango season is already very small and above that, the mangoes needed to make this mahni are available for much more shorter period.
This blog already has a mango curry from Manglore but that is made with ripe mangoes.
Mangoes required to make pyaz wali mahni are available for about 2 to 3 months from June to August and the one used in making dahi wali mahni are for about 1 & half month from July to mid August.
Last year by the end of August, we thought of making Mahni but inspite of all possible searches, we couldn’t find the appropriate mangoes to make this delicacy.
So it was almost 11 months wait to make mahni and presented to you.
ABOUT DAHI WALI MAHNI
1. Mangoes needed to make this type of mahni are mixed in taste, colour and texture.
They are small sized mangoes having mix of green and yellow colour, sour as well as sweet and neither completely ripe nor fully raw.
If you are not sure which mangoes are good for this type of mahni, simply ask the vendor for mangoes to make mahni.
2. We have fried the mangoes but some make it without frying. But fried one are much tastier than the non fried one.
3. This recipe is sweet and sour both. So the quantity of sweet (jaggery in this recipe) can be adjusted if you want it more tangy and less sweet or otherwise.
4. This type of mahni is served with plain streamed rice as a main dish. But you can cherish it even without any accompaniment.
ABOUT PYAZ WALI MANI
1. Mangoes needed to make this type of mani are very easy to identify. These are those popular mangoes, which are green, raw and used in making mango pickle or chutney.
These mangoes are called by the name “Maakdi” in Jammu.
2. This type of mani is served as a side dish with rice or fulka.
3. It is more of a chutney type than a curry.
STEP WISE PICTORIAL RECIPE OF Mani recipe Jammu special
MAKING OF TYPE -1 DAHI WALI MANI
- For making dahi wali mahni, take mangoes which are of small size. Their colour is mix of green and yellow. Taste wise, these mangoes are sweet as well as tangy. They are slightly soft and when pressed, gets a bump.
- Wash them properly for 3 to 4 times by rubbing their skin.
- Now peel off the skin of the mangoes.
- Put the peels in separate bowl and put the pulpy seeds in another bowl.
- Add 2 cups of drinking water into the bowl carrying peels.
- Rub the peels with your hands and try to extract the pulp attached to peels, as much as you can. Keep aside.
- Take mustard oil for frying into a pan and heat it to the smoking point.
- Add pulpy mango seeds in the oil and let them fry from all the sides.
- Till the mangoes are frying, prepare a curd batter and for that take curd in a bowl.
- Add red chili powder, turmeric powder and gram flour.
- Whisk very well.
- By now, mangoes are fried from both the sides and attain brown fried spots on them.
- Take the mangoes out of oil and keep aside.
- As the oil left in the pan is in big quantity, so remove the excess oil leaving behind just a tablespoon. Alternatively, you take take another pan and put 1 tbsp of mustard oil in it.
- Add fenugreek seeds and let them turn golden brown.
- Add curd batter by continuously stirring and keep stirring until curd begins to boil. If you stop stirring, curd may curdle.
- Let curd keep cooking for 5 minutes on moderate heat.
- Now drain the water from the peels and add that water into the pan.
- Time to add the salt.
- Add jaggery and let water and curd mixture boil for 2-3 minutes.
- Lastly add fried pulpy mango seeds.
- Give a last boil.
- Switch off the heat, let it come to room temperature and your delicious dahi wali mahni is ready.
You may eat it at room temperature or refrigerate it and enjoy chilled.
MAKING OF TYPE 2 PYAZ WALI MANI
- For making pyaz wali mahni, take mangoes which are green and raw. These are small sized mangoes which are only tangy in taste. They are not soft at all and usually used in making pickle or chutneys.
- Wash them 2 to 3 times by rubbing them.
- Put them in boiling water and let them boil for 10 to 15 minutes until they turn soft and tender. Boiling time may vary depending on their size and how firm they already are.
- Take them out in a bowl carrying 2 cups of drinking water.
- Once mangoes cool down to such an extent that they can be touched, start removing their peels.
- Keep peels separate in water and pulpy seeds in another bowl.
- Scrub the peels to take away minimum pulp from them.
- Now drain the water from peels and shift it to the pulpy seeds bowl.
- Likewise, remove some of the pulp from the seeds. Some people don’t like to add seeds in their mahni, so remove entire pulp and discard seeds. But we are adding seeds so will not remove the pulp completely. Only some of the pulp is being removed to add thickness to the gravy. Choice is your’s.
- Take oil in a pan.
- Add onion and green chilies.
- Saute till onion turns slightly brown.
- Add red chili powder and saute.
- Now add the pulpy water (carrying seeds) into the pan.
- Add sugar, salt, fennel powder and dry mint leaves.
- Let it boil for a minute.
- Pyaz wali mani is ready.
Likewise you can enjoy it at room temperature or chilled.
ALSO SEE
- Kasrod ki sabzi Jammu special
- Anardane wale Rajma Jammu style
- Kimb chaat recipe
- Kachalu chaat recipe
- Auria recipe
- Jammu wale chole and
- many more recipes from Jammu
Mani recipe Jammu special – recipe card
Mani recipe Jammu special (2 types) | Dogri recipe Mahni
Mani is a curry made with raw or half ripened mangoes, usually served with steamed boiled rice.
TYPE 1 : DAHI WALI MANI
- 10-12 mangoes (small, green & yellow coloured, sweet, tangy & slightly ripe)
- 2 cups curd
- 1/2 tsp Fenugreek seeds (methi dana)
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tbsp gram flour/besan
- 1/4 cup jaggery (gud/or sugar)
- Salt to taste
- 1 tbsp mustard oil for cooking
- Mustard oil for frying
- 2 cups water (drinking)
- Water for washing mangoes
TYPE 2 : PYAZ WALI MANI
- 6-7 Mangoes (small, green coloured, tangy & raw)
- 1 medium onion (finely chopped)
- 2 green chilies (chopped)
- 1/2 tsp red chilli powder
- 1 tbsp fennel powder/sounf powder
- 1 tbsp dry mint leaves
- 1/4 cup sugar (or jaggery)
- 1 tbsp mustard oil
- Salt to taste
- 2 cups drinking water
- Water for boiling mangoes
- Water for washing mangoes
DAHI WALI MANI
- For making dahi wali mahni, take mangoes which are of small size. Their colour is mix of green and yellow. Taste wise, these mangoes are sweet as well as tangy. They are slightly soft and when pressed, gets a bump.
- Wash them properly for 3 to 4 times by rubbing their skin.
- Now peel off the skin of the mangoes.
- Put the peels in separate bowl and put the pulpy seeds in another bowl.
- Add 2 cups of drinking water into the bowl carrying peels.
- Rub the peels with your hands and try to extract the pulp attached to peels, as much as you can. Keep aside.
- Take mustard oil for frying into a pan and heat it to the smoking point.
- Add pulpy mango seeds in the oil and let them fry from all the sides.
- Till the mangoes are frying, prepare a curd batter and for that take curd in a bowl.
- Add red chili powder, turmeric powder and gram flour.
- Whisk very well.
- By now, mangoes are fried from both the sides and attain brown fried spots on them.
- Take the mangoes out of oil and keep aside.
- As the oil left in the pan is in big quantity, so remove the excess oil leaving behind just a tablespoon. Alternatively, you take take another pan and put 1 tbsp of mustard oil in it.
- Add fenugreek seeds and let them turn golden brown.
- Add curd batter by continuously stirring and keep stirring until curd begins to boil. If you stop stirring, curd may curdle.
- Let curd keep cooking for 5 minutes on moderate heat.
- Now drain the water from the peels and add that water into the pan.
- Time to add the salt.
- Add jaggery and let water and curd mixture boil for 2-3 minutes.
- Lastly add fried pulpy mango seeds.
- Give a last boil.
- Switch off the heat, let it come to room temperature and your delicious dahi wali mahni is ready.
- You may eat it at room temperature or refrigerate it and enjoy chilled.
TYPE 2 : PYAZ WALI MANI
- For making pyaz wali mahni, take mangoes which are green and raw. These are small sized mangoes which are only tangy in taste. They are not soft at all and usually used in making pickle or chutneys.
- Wash them 2 to 3 times by rubbing them.
- Put them in boiling water.
- Let them boil for 10 to 15 minutes until they turn soft and tender. Boiling time may vary depending on their size and how firm they already are.
- Take them out in a bowl carrying 2 cups of drinking water.
- Once mangoes cool down to such an extent that they can be touched, start removing their peels.
- Keep peels separate in water and pulpy seeds in another bowl.
- Scrub the peels to take away minimum pulp from them.
- Now drain the water from peels and shift it to the pulpy seeds bowl.
- Likewise, remove some of the pulp from the seeds. Some people don’t like to add seeds in their mahni, so remove entire pulp and discard seeds. But we are adding seeds so will not remove the pulp completely. Only some of the pulp is being removed to add thickness to the gravy. Choice is your’s.
- Take oil in a pan.
- Add onion and green chilies.
- Saute till onion turns slightly brown.
- Add red chili powder and saute.
- Now add the pulpy water (carrying seeds) into the pan.
- Add sugar, salt, fennel powder and dry mint leaves.
- Let it boil for a minute.
- Pyaz wali mani is ready.
- Likewise you can enjoy it at room temperature or chilled.
I am literally drooling looking at your recipe. I am in love with this recipe and so would any one who likes mangoes. I love both the different recipes for making Mani and I would love to try them. I will look out for small mangoes in my local Indian stores.
Thank you so much for all appreciations you showered.
I am literally drooling reading the recipe and the ingredients. This recipe is definitely for me as I love those mangoes which aren’t raw but not ripe too. It looks lipsmacking delicious
Thank you so much. This is truly a worth drooling recipe.
This is the first time I am hearing of this recipe. Superb share. I love mangoes and this should fit perfectly on my dinner table.
Thank you so much
I am a great fan of traditional recipes, and really enjoying the recipes that you post from Jammu. Literally drooling right now and so badly want to try this Mani recipe, let me see if I can get hold of small mangoes.
Thank you so much for all the recognition.
Wow, such delicious Jammu style mango recipes. These are totally new to me and can’t wait to try these amazing recipes soon.
Thank you so much
I am a big fan of your recipes, especially the traditional recipes from Jammu. Each recipe of yours is so unique and delicious. Can’t wait to try this one too.
Overwhelmed to receive such words from a gem like you. Thank you so much.
Mango curry made in traditional and unique ways looks so delicious. I haven’t heard of this style of curry ever. The addition of fennel and Mint sounds so flavorful. I am sure the curry would have tasted super delicious.
I am craving for this now as I have fascination for mango curries, need to try this soon.
If you try both, it will be hard for you to decide which one to prefer. Both are really super delicious. You must go ahead once. Thanks a lot.
Such a unique way of cooking mangoes. This looks so delicious with all the spices. I know this will taste best with rice and roti!
Absolutely correct. Thanks
You sent me drooling!! I loved both the recipes, my current wish is to fins some of these smaller sized cooking mages soon. It is a rarity here. I may have to keep this in my safe keep till I find some mangoes.
This is such a delicious and you shouldn’t try skipping a trail. Wish you get such mangoes soon and cherish the delicacy. Thank you so much for writing in.
I simply can’t stop staring at the dish, I have a weakness for mango curries. Love them. So different from the Gujarati style but mouth watering all the same. With spices like fennel and dried mint am sure it is finger licking good. Will have to try it out.
You have caught the nerve. This is literally finger licking. Thanks a bunch for your words of appreciation.