Rajasthani
Kairi Ki Sabzi
- Duration: 30 minutes
- Serves: 4 people
-
Spice Level: Medium
Trivia Tadka
Ingredients
- 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)
Method
- 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.
