How to make Khatti Meethi Ambi ki Sabzi -
Raw mangoes and jaggery combine well to make a delicious dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw mangoes (कच्चे आम), Salt (नमक)
Cuisine : Punjabi, Indian
Course : Main Course Vegetarian
For more recipes related to Khatti Meethi Ambi ki Sabzi checkout Raw Mango Curry. You can also find more Main Course Vegetarian recipes like Bamiya Potato Bhaji Batata Humman Sabudana Pulav
Khatti Meethi Ambi ki Sabzi Recipe Card
Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Khatti Meethi Ambi ki Sabzi Recipe
Raw mangoes 4
Salt to taste
Oil 2 tablespoons
Fennel seeds (saunf) 1 teaspoon
Black cardamoms 2 teaspoon
Bay leaf 1 teaspoon
Asafoetida 1/4 teaspoon
Onion seeds (kalonji) 1/4 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Sugar 3 tablespoons
Jaggery (gur) 3 tablespoons
Crushed black peppercorns to taste
Black salt (kala namak) to taste
Roasted cumin powder 1 teaspoon
Fresh coriander sprigs for garnish
Method
Step 1
Peel raw mangoes and roughly slice them.
Step 2
Heat 2 cups of water in a deep non-stick pan, add salt and let the water come to a boil.
Step 3
Meanwhile heat oil in a shallow non-stick pan, add fennel seeds, black cardamoms and bay leaf, mix and saute till fragrant.
Step 4
Once the water in the other pan begins to boil, add raw mango slices along with their seeds and cook for 5-6 minutes.
Step 5
Add asafetida and onion seeds and reduce the heat. Add salt, turmeric powder, 1 tbsp water and Tata Sampann Chilli Powder, mix well and saute for 1 minute. Add 2 cups of water and increase the heat.
Step 6
Add sugar and jaggery, mix well and cook for 3-4 minutes or till sugar and jaggery dissolve completely and the mixture comes to a boil.
Step 7
When the raw mangoes have softened, strain them and add to the gravy. Do not discard the strained water, it can be made into a delicious panna.
Step 8
Add crushed black peppercorns, black salt and roasted cumin powder, mix well and cook for 4-5 minutes on medium heat.
Step 9
Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
