Raw Mango Launji recipe – kairi ki sabzi

raw mango curry

Kairi ki sabji is summer special dish to enjoy .  I am saying this dish is summer special because kachche aam (Kairi) or Raw mangoes is available in summer season . this dish is very helpful to avoid heat and sun stroke in summer.  Speciality of this recipe is its tasty sour and sweet flavour.

Ingredients for kairi ki sabji – Raw mangoes curry
Ingredient for kacche aam ki launji
Kairi (Raw Mango) – 2 no.
Onion – one medium size
Garlic – 8 or 10 cloves
Oil – 1 tbsp
Sugar – 1 cup
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Fennel Seeds – 1 tsp
Salt- as per taste

Method  of  kairi ki sabji – Raw mangoes curry

raw mango curry prepration method
Kairi ki sabji banane ki vidhi
Peel the raw mangoes (kairi) and cut into cubes as you required. Make paste of onion and garlic. Heat the wok (Kadahi) and pour oil in it. When oil becomes hot then we will put fennel seeds in it. After a while fennel seeds will turn to brown color then add onion and garlic paste. Fry this for a minute on medium heat. Add turmeric powder, red chilli powder and coriander powder in it and fry (Bhuno). When spices start to leave oil then we will add water as per required gravy.  Mix well this gravy and cover the wok (Kadahi). Let it cook to boil. After one boil in this, we will add raw mangoes (Kairi) cubes. Add sugar and salt in it. Mix all these and let it cook for another 4-5 minutes. Check the kairi (Raw Mangoe) cube that it become soft otherwise cook for some more time. Garnish with fresh coriander and serve hot or cold. Your tangy kairi (Raw mangoe) ki jhatphat sabji is ready to eat. Keep in fridge and you can also use it for 2-3 days.