Sweet and Sour Subzi Bahar
by NEENA SAVLA
This recipe has been viewed 2252 times
A cery spicy and sour flavourful curry which goes well with roti and rice.
- Peel and slice the mangoes into thick wedges and boil in 1 cup water till soft.
- Strain and keep aside.
- Dissolve the cornflour in the coconut milk and keep aside.
- Heat the ghee in a pan and add the bayleaf, peppercorns, cloves, cardamom, black cardamom, curry leaves, cumin seeds and saute till they crackle.
- Add the boiled mango pieces, remaining masalas, 1 cup water, sugar and cook for 2 minutes.
- Remove from the flame, add the coconut-cornflour mixutre, mango pulp and mix well.
- Return to the flame and cook on a slow flame.
- Add the salt and coriander and mix well.
This recipe was contributed by NEENA SAVLA on 20 May 2013
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