Seeing my previous posts anyone can say that I really like palm jaggery. Actually, I love it!! It adds that lovely, rich dark caramel colour to anything it’s put in.
So after the Khatte Meethe Karele and Bell Peppers and Jaggery Relish comes my favourite Kacche Aam ki Sabzi. Jaggery cuts down the tangy-ness of the raw mangoes and gives it a nice sweet and tangy flavour.
It’s a perfect accompaniment to a meal. I love to eat this Sabzi with steamed rice.
Ingredients:
Raw Mango - 4-5 (peeled and cut in cubes)
Jaggery - 1 cup
Asafoetida - 1/4tsp
Cumin Seeds - 1 tsp
Oil - 1 tbsp
Water - 1 cup
Salt - as per taste
Method:
1. Heat oil in a pressure cooker. Add asafoetida and cumin seeds.
2. Put in the raw mangoes. Stir in the salt.
3. Add water and put the lid on the cooker. Cook till one whistle.
4. Turn the flame off and let the steam release.
5. Open the lid, turn on the flame and add jaggery. Mix it in and wait for the Jaggery to melt.
6. Taste and add more jaggery if required. It depends on the tangyness of the mangoes.
7. You can boil the curry if you want it to be less watery or serve just how it is.
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