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Kairi Ki Sabzi
- Duration: 30 minutes
- Serves: 4 people
Spice Level: Medium
Totapuri variety of mangoes work best for this dish as the fruit is a bit sour with just a hint of sweetness.
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As soon as summer descends on the Indian subcontinent, every household eagerly looks forward to adding dishes made with raw mangoes before they ripen, and this dish hits all the right notes.
- Raw mango (kairi), peeled and cubed into 1-inch chunks (2 cups)
- Jaggery (gud), grated ( 1 cup)
- Water (1 cup)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- MTR Dhaniya/Coriander Powder (1 tsp)
- MTR Haldi/Turmeric Powder (1 tsp)
- Aamchur powder (1/2 tsp)
- Dry red chillies (sookhi lal mirch) (2)
- Bay leaf (tej patta) (1 large leaf, broken into pieces)
- Asafoetida (hing) (1/4 tsp)
- Ghee ( 2 tsp)
- Salt ( to taste)
For Panch Phoran
- Mustard seeds (sarson) (1/2 tsp)
- Cumin seeds (jeera) (1/2 tsp)
- Nigella seeds (kalonji) (1/2 tsp)
- Fenugreek seeds (methi) (1/4 tsp)
- Fennel seeds (saunf) ( 1/4 tsp)
- Heat ghee in a pan, add dry red chillies, bay leaf, asafoetida, cumin, mustard, nigella, fenugreek and fennel seeds and allow them to splutter.
- Add the mango pieces and rest of the spices, cook until the mango pieces soften.
- Heat oil in a pan and add paanch phoran and tej patta.
- Add water and jaggery, and stir gently.
- Once the mixture has thickened and the gravy is glossy, turn off the flame.
- Your dish is now ready. Everyone loves this slightly tangy and sweet curry which tastes great when served with rotis, paratha or just simple dal and rice.