raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak |


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Raw Mango Sabzi, Kacche Aam ki Sabzi, Keri Nu Shaak


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raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images.

raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak is a flavourful accompaniment to Indian meals. Learn how to make kacche aam ki sabzi.

To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds. Pour the tempering over the mango subzi and mix gently. Serve hot.

Raw mangoes are available in plenty in the summer months. Most people don’t even have to go to the market to get it, because it might just grow in their backyard or be shared by friends and relatives! So, how does one make the most of raw mangoes? Of course, you can make pickles and aam panna, or just relish it plain. You can also make a tasty sabzi out of this all-time favourite ingredient like kacche aam ki sabzi.

Tangy raw mangoes flavoured with a coconut paste and a tempering of everyday spices and spice powders, the raw mango curry has a unique taste that is quite different from what we usually eat. Raw mango onion sabzi has a coconut paste as a base. Further the sourness of raw mango is perfectly balanced with the addition of jaggery.

Keri nu shaak is indeed a must-try in the summer months, especially for the blend of masalas it has with kacchi keri. Enjoy it with rotis, or with rice and dal. You can also try other recipes like Onion and Raw Mango Chunda or Raw Mango Salad.

Tips for raw mango sabzi. 1. Do not make very small cubes of raw mango, as they tend to shrink on cooking. 2. Since the sabzi is made with onions, it cannot be stored for a long time. Enjoy it within a few hours of making it.

Enjoy raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with step by step photos.

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Raw Mango Sabzi, Kacche Aam ki Sabzi, Keri Nu Shaak recipe - How to make Raw Mango Sabzi, Kacche Aam ki Sabzi, Keri Nu Shaak

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

For Raw Mango Sabzi
1/2 cup raw mango cubes , peeled
5 tsp oil
1/4 cup finely chopped onions
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) seeds powder
3 tbsp chopped jaggery (gur)
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
8 curry leaves (kadi patta)

To Be Blended Into A Smooth Coconut Paste
1/4 cup grated coconut
1 whole dry kashmiri red chilli , broken into pieces
2 tbsp water
Method

For raw mango sabzi

    For raw mango sabzi
  1. To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  2. Drain and keep aside.
  3. Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
  4. Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  5. Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
  6. Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds.
  7. Pour the tempering over the mango subzi and mix gently.
  8. Serve the raw mango sabzi hot.

Raw Mango Sabzi, Kacche Aam ki Sabzi, Keri Nu Shaak recipe with step by step photos

What is raw mango sabzi made of?

  1. Raw Mango Sabzi is made of 1/2 cup raw mango cubes , peeled, 5 tsp oil, 1/4 cup finely chopped onions, 1 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 1/2 tsp coriander (dhania) seeds powder, 3 tbsp chopped jaggery (gur)salt to taste, 1/2 tsp mustard seeds ( rai / sarson), 1/2 tsp cumin (jeera) seeds, 1/4 tsp asafoetida (hing), 8 curry leaves (kadi patta) and coconut paste.

If you like raw mango sabzi

  1. If you like raw mango sabzi, then also try other raw mango recipes like

For the coconut paste of raw mango sabzi

  1. For the coconut paste of raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak, add 1/4 cup grated coconut in a mixer jar. This adds thickness and body to the sabzi.
  2. Add 1 whole dry kashmiri red chilli , broken into pieces.
  3. Add 2 tbsp water
  4. Blend to a smooth paste. Keep aside.

How to make raw mango cubes for raw mango sabzi

  1. For making raw mango cubes for raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak, take 2 big raw Rajapuri mangoes and wash them.
  2. Peel them with the help of a peeler or a knife.
  3. Cut the raw mangoes into cubes. We require 1/2 cup raw mango cubes, peeled.

For raw mango sabzi

  1. For making raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak, add 1/2 cup raw mango cubes, peeled in a deep non-stick pan. 
  2. Add enough water to it. 
  3. Cook the raw mangoes on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Drain using a strainer and keep aside.
  5. Then heat 3 tsp of oil in a deep non-stick pan. 
  6. Add 1/4 cup finely chopped onions.
  7. Sauté on a medium flame for 2 minutes.
  8. Add the raw mango cubes.
  9. Add 1 tsp chilli powder
  10. Add 1/4 tsp turmeric powder (haldi).
  11. Add 1/2 tsp coriander (dhania) seeds powder.
  12. Add ½ cup of water for cooking. 
  13. Mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  14. Add the prepared coconut paste. 
  15. Add 3 tbsp chopped jaggery (gur).
  16. Add salt to taste.
  17. Mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.

For the tempering of raw mango sabzi

  1. For the tempering of raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak, heat the remaining 2 tsp of oil in a small non-stick pan.
  2. Add 1/2 tsp mustard seeds ( rai / sarson)
  3. Add 1/2 tsp cumin (jeera) seeds.
  4. Add 1/4 tsp asafoetida (hing)
  5. Add 8 curry leaves (kadi patta)
  6. Sauté on a medium flame for 30 seconds.
  7. Pour the tempering over the raw mango curry and mix gently.
  8. Serve raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak hot.

Nutrient values (Abbrv) per serving
Energy154 cal
Protein0.5 g
Carbohydrates18.2 g
Fiber1.3 g
Fat8.9 g
Cholesterol0 mg
Sodium2 mg

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