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A delightful North Indian curry that perfectly balances the tartness of raw mangoes with the sweetness of jaggery. This seasonal summer dish is both tangy and savory, making it a perfect accompaniment for hot rotis or parathas.
For 4 servings
Prepare the Mangoes
Temper the Spices (Tadka)
Sauté Aromatics and Spices
A delightful North Indian curry that perfectly balances the tartness of raw mangoes with the sweetness of jaggery. This seasonal summer dish is both tangy and savory, making it a perfect accompaniment for hot rotis or parathas.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 207.74 calories per serving with 2.05g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Cook the Mango Curry
Balance Flavors and Serve
For a more traditional Rajasthani or Jain-style preparation, you can skip the onion entirely. The flavor will be more focused on the mango and spices.
To make it a more substantial curry, add 1 cup of boiled black chickpeas (kala chana) along with the mangoes.
For a richer, creamier texture, you can add 1/4 cup of coconut milk at the end along with the jaggery. Simmer gently without boiling.
Raw mangoes are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
The combination of spices like fennel seeds, cumin seeds, and hing (asafoetida) is known in traditional medicine to improve digestion, reduce bloating, and alleviate gas.
Raw mango is believed to have cooling properties that help protect against the intense heat of summer and prevent dehydration by replenishing sodium and iron.
A single serving of Kairi ki Sabzi (approximately 1 cup or 260g) contains around 200-220 calories, depending on the amount of oil and jaggery used.
Yes, it is a relatively healthy dish. Raw mango is an excellent source of Vitamin C and antioxidants. The use of jaggery instead of refined sugar provides minerals like iron. Spices like fennel and cumin aid digestion. To make it healthier, you can reduce the amount of oil.
No, this recipe specifically requires the tartness and firm texture of raw, unripe mangoes. Ripe mangoes are too sweet and soft, and they will turn into a mushy pulp when cooked, altering the dish's intended sweet and sour flavor profile.
If the curry is too sour, the easiest way to balance it is by adding more jaggery, one teaspoon at a time, until you reach your desired level of sweetness. A pinch of salt can also help balance the flavors.
Allow the sabzi to cool down completely. Store it in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave before serving.
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