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Raw mangoes are supposed to be "cooling" for our body system. To beat the intense desert heat, a drink called "kairi ka pani" is made using raw mango pulp, flavoured with jeera powder, sugar and black salt. This recipe is another way to combat the heat. Raw mangoes are tempered with fennel and nigella seeds and simmered with spices and sugar to make an instant pickle that can be served with afternoon meals.
Preparation Time: 5 minsCooking Time: 10 mins
Makes 3 to 4 servings
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Pickle subzi that is what I named it. I love to have the launji with chapatis in summer.I add a little more water and cook it a little more for softer mangoes.
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