Raw mango sabji. Instructions Wash and cut mangoes in small pieces. In a cooker, Add mango, methi seeds with little water. The raw mangoes are flavoured with sautéed onions, common spice powders and a tempering of seeds to get a really yummy accompaniment.

Raw mango sabji Raw Mango Sabji is a simple formula, extraordinary for lunch or supper, which is sweet, acrid and hot. Figure out how to influence mango to sabji in basic strides in this formula. I am LK Vaswani, Welcome to my YouTube channel MY TALENT MY LIFE. i In this video, I am showing how to make raw mango sabzi. You can have Raw mango sabji using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Raw mango sabji

  1. It’s 2 of raw mangoes.
  2. You need 4 tsp of Fennel seeds.
  3. Prepare 4 tsp of Coriander seeds.
  4. You need 1 cup of jaggery.
  5. Prepare 1 tsp of Jeera/cumin seeds.
  6. It’s 1 tsp of mustard seeds.
  7. You need as required of coriander leaves.
  8. You need as per taste of salt.
  9. It’s 2 tsp of red chilli powder.
  10. Prepare 1 tsp of turmeric powder.
  11. It’s as required of Oil.

Tangy raw mangoes flavoured with a coconut paste and a tempering of everyday spices and spice powders, the Raw Mango Subzi has a unique taste that is quite different from what we usually eat. It is indeed a must-try in the summer months. Enjoy it with rotis, or with rice and dal. Gunde, raw mango, and fenugreek seeds are the main ingredients.

Raw mango sabji instructions

  1. Wash raw mangoes & cut in pieces. Grind fennel seeds & Coriander seeds together in a mixture..
  2. Take a pan, add oil then add mustard seeds, jeera, chopped garlic after spluttering add chopped raw mangoes saute well and add ground powder..
  3. Fry until aromatic (2 min) add red chilli powder, turmeric, salt, jaggery and 3 cups of water. Let it cook. When perfectly cook turn off the flame.garnish with coriander leaves..
  4. Sour and sweet raw mango sabji is ready. Eat with chapaties or deep fried purries..

It is a different style sabji, taste like pickle, and can be stored for several days. Also can be used as travel food. Relish it with the paratha or roti or puri or khakara. Heat oil in a pan and tamper the heeng, anise seeds and cumin seeds into it. There are many names for raw green mangoes, Kairi, keri, Kaccha Aam, Ambi are the popular ones in North India.

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