Beat the yoghurt with water along with half of the chilly powder and set aside.

Cook the cubed onions, mangoes and cut green chillies in half a cup of water.

Allow it to cool and keep it aside.

Heat the oil in a frying pan and crackle mustard seeds.

Add curry leaves and chopped onions and saute.

Add ginger and dry chillies.

Add fenugreek powder, turmeric powder and chilly powder.

Cook over medium heat and add salt.

Add the previously cooked mango onion preparation into this and mix well.

Add yoghurt and cook on a low heat till the preparation becomes hot. Stir constantly to prevent the yoghurt curdling. :-Examine the wooden spoon periodically. If you see steam coming from it, you have reached the end point of cooking.

:- Serve with cooked rice.