Here's a simple recipe to prepare Kairi Ki Sabzi, a delicious curry made with raw mangoes:
Ingredients:
- 2 medium-sized raw mangoes (kairi), peeled and chopped into cubes
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds (methi seeds)
- 1/2 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 tablespoon jaggery or sugar (optional, to balance the tanginess)
- Fresh coriander leaves, chopped, for garnish
Instructions:
- Prepare Raw Mangoes: Peel the raw mangoes and chop them into cubes. Discard the seed.
- Tempering:
- Heat oil in a pan or kadai over medium heat.
- Add mustard seeds and fenugreek seeds. Let them splutter.
- Add asafoetida (hing) and stir for a few seconds until aromatic.
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- Cooking Raw Mangoes:
- Add the chopped raw mangoes to the pan. Stir well to coat them with the tempering.
- Add turmeric powder, red chili powder and salt. Mix well.
- Simmering: Reduce the heat to low. Cover the pan and let the raw mangoes cook for about 8-10 minutes, stirring occasionally, until they soften and release their juices.
- Add Sweetener (Optional): If using jaggery or sugar, add it to the cooked mangoes. Mix well and cook for another 1-2 minutes until it dissolves completely.
- Adjust Consistency: If the sabzi is too thick, add a little water to achieve the desired consistency. Bring it to a gentle simmer.
- Garnish and Serve:
- Garnish the Kairi Ki Sabzi with freshly chopped coriander leaves.
- Serve hot with roti, paratha, or rice.
Tips:
- Variations: You can add a pinch of roasted cumin powder or amchur (dry mango powder) for extra tanginess.
- Storage: Leftover Kairi Ki Sabzi can be stored in an airtight container in the refrigerator for up to 2-3 days.
This Kairi Ki Sabzi is tangy, spicy and full of flavors, making it a perfect accompaniment to your meals. Adjust the spice levels and sweetness according to your taste preferences and enjoy this traditional Indian curry.
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