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.