Kacche Aam Ki Sabji | Mango Curry Recipe | Side dish for Chapathi | Raw mango Sabji | Summer Special

📌 Easy & delicious mango recipes 👉    • 🥭 Mango Recipes | 40+ Summer Specials | Dr...   Kacche Aam Ki Sabji | Mango Curry Recipe | Side dish for Chapathi | Raw mango Sabji #kaccheaamkisanji #mangocurryrecipe #sidedishforchapathi #sidedish #rawmangosabji #rawmangorecipe #aamkisabji #hemasubramanian 📌 Full Recipe & Step-by-Step Guide: 👉 https://homecookingshow.in/recipe/kac... Other mango Recipes Mango Coconut Rice -    • Mango Coconut Rice Recipe - Make Incredibl...   Mango Pickle -    • Instant Mango Pickle | How to make pickles...   Mango Chutney -    • How to make Mango Chutney and mango Pachad...   To Make Masala Paste Garlic - 2 Tbsp Kashmiri Chilli Powder - 3 Tsp Coriander Powder - 2 Tsp Cumin Powder - 2 Tsp Turmeric Powder - 1/4 Tsp Salt - 1 1/2 Tsp To Make Kacche Aam Ki Sabji Raw Mango - 2 Nos Turmeric Powder - 1/4 Tsp Mustard Oil - 3 Tbsp Fenugreek Seeds - 1/2 Tsp Cumin Seeds - 1 Tsp Kolanji Seeds - 1 Tsp Hing / Asafoetida - 1/4 Tsp Prepared Masala Water Green Chilli - 3 Nos Powdered Jaggery - 1/4 Cup Fennel Powder - 1/2 Tsp Method For this recipe, I’m using two large fresh raw mangoes. Cut them into slightly bigger chunks—not too small, as they may turn mushy when cooked. In a pot, boil the mango pieces with enough water and ¼ tsp turmeric powder. Cook for 5 minutes until soft. Once done, drain and reserve a little of the water for later use. Now, let’s prepare the masala paste. In a bowl, mix 2 tbsp crushed garlic, 3 tsp Kashmiri chili powder, 2 tsp coriander powder, 2 tsp cumin powder, ¼ tsp turmeric powder, and 1½ tsp salt. Add a little reserved mango water and mix into a smooth paste. In a wide pan, heat 3 tbsp gingelly oil. Add 2 tsp fenugreek seeds, 1 tsp cumin, and 1 tsp black cumin. Sauté well. Add ¼ tsp asafoetida, followed by the masala paste. Cook on medium flame for 3–4 minutes. Now, add 6 slit green chilies and the cooked mango pieces. Mix gently to coat. Add ½ cup powdered jaggery and a bit of mango water to balance the tang. Simmer with 1 cup water till you get a thick gravy. Finish with ½ tsp fennel powder. Serve hot with chapati, roti, or rice—deliciously tangy mango curry is ready! You can buy our book and classes on https://www.21frames.in/shop HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: https://www.21frames.in/homecooking FACEBOOK -  / homecookingshow   YOUTUBE:    / homecookingshow   INSTAGRAM -   / homecookingshow   A Ventuno Production : https://www.ventunotech.com