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.

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.