Raw Mango Subzi

Preparation :10 mins
Cook :18 mins
Total Time :28 mins
Servings :Makes 4 servings

Ingredients :

1/2 cup raw mango cubes , peeled
5 tsp oil
1/4 cup finely chopped onions
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) seeds powder
3 tbsp chopped jaggery (gur)
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin (jeera) seeds
1/4 tsp asafoetida (hing)
8 curry leaves (kadi patta)

To Be Blended Into A Smooth Coconut Paste
1/4 cup grated coconut
1 whole dry kashmiri red chilli , broken into pieces
2 tbsp water

Method :

Combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Drain and keep aside.
Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds.
Pour the tempering over the mango subzi and mix gently.
Serve hot.