This is the season of my favorite fruit, MANGO (आम). Of course it is a fruit of versatility, you can eat the fruit in various forms, juice, pulp, the fruit itself. One of the very few fruits which can also be enjoyed in it's raw form to make curries, jam, jelly, pickle and even juice. I know not every cuisine makes a curry of raw mango, also called Kairi, but there are a few. I am sharing one such recipe that is prepared in Rajasthan and eaten in these summer days (I say days as raw mango is only available for few weeks before the ripe fruits start coming in th emarket).
I had bought few raw mangoes for Ugadi and then this is what becomes of my leftover ones.
Kairi Ki Sabzi - कैरी की सब्जी (Raw Mango Curry)
Kairi (Raw Mango) - 2 cups
Gud (Jaggery) - 1 cup
Lal Mirch (Red Chilli) Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Haldi (Turmeric) Powder - 1 tsp
Panch Fodan (five seeds - Mustard Seeds, Cumin Seeds, Fenugreek Seeds, Fennel Seeds, Nigella Seeds) - 2 tsp (all mixed together)
Tej Patta (Bay Leaf) - 1
Heeng (Asefotieda) - a pinch
Salt - as per taste
Oil - 1 tbsp (I use mustard oil)
Water - 1 cup
- Chop kairi in bit size pieces (if you are going to keep it for a long time in open, keep them submerged in water or else they will become dry)
- Take oil in a pan and add paanch fodan and tej patta
- Once it starts spluttering, add kairi pieces and all dry masalas
- Fry for 2-3 min, add water and simmer till the kairi is al dente (about 5-7 minutes)
- Now add jaggery broken or smashed to pieces to the pan, mix well and simmer for about 4-5 min. Add water if needed (make sure it doesn't stick to bottom as after jaggery is added, it may happen, so do check on water and add some, if needed)
You can serve it with roti/paratha or even rice. Everyone will love this tangy/sweet curry. This will also serve as a great spread on your toast or sandwitch.
Note: You can substitute jaggery with sugar or even brown sugar per your liking. Based on how sour your raw mango is feel free to change the quantity of jaggery. Based on how you like your curry, change the water quantity and make it runny or not. Feel free to not add red chilli if your kids don't like it hot. This is a super delicious spread for kids who like things bit sweet and tangy.
I also made Uppu Pongal taken from the delicious recipe of Sukanya of Hot N' Sweet Bowl along with Coconut Chutney (recipe used by Mahanandi).
Uppu Pongal dish goes to Blog Bites # 1 of One Hot Stove.
Hope you all like all 3 recipes as I loved them.
Till next post, take care,