Vegetable Pulao, Masoor Dal and Mango Sabzi
I found great quality raw mangoes at my Indian grocery store this year. The mangoes were very sour like their Indian counterparts, so I made pickles, mango rice and this sabzi many times during this summer season. This khatti chutney or sabzi if you call it makes a great combination with bland dal or varan.
Ingredients
1 raw mango
1 teaspoon mustard seeds
4-5 methi seeds
1 teaspoon kalonji seeds or onion seeds
1 teaspoon kalonji seeds or onion seeds
1/2 -1 cup cup jaggery or as desired
1 teaspoon red chili powder or as per taste
1/2 teaspoon haldi power
1/2 teaspoon haldi power
1 teaspoon oil
salt for taste
Method
Cut the raw mango into 2cm cubes. Remove the mango seed and discard it. Heat oil in a pan and add methi seeds. Fry for a minute and add mustard seeds. When the mustard seeds pop add kalonji seeds, haldi and red chili powder. Stir for a minute and add the cut raw mango. Cover and cook till the raw mango is soft. Add jaggery and salt and cook till the jaggery is mixed well with the mango. Serve hot.
Cut the raw mango into 2cm cubes. Remove the mango seed and discard it. Heat oil in a pan and add methi seeds. Fry for a minute and add mustard seeds. When the mustard seeds pop add kalonji seeds, haldi and red chili powder. Stir for a minute and add the cut raw mango. Cover and cook till the raw mango is soft. Add jaggery and salt and cook till the jaggery is mixed well with the mango. Serve hot.
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