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Keri nu shak recipe | Gujarati kachi keri nu shak | mango curry

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 5 servings

Ingredients
 

  • 400 grm raw mango or 2 cup raw mango pieces
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • 4-5 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp white sesame seeds
  • 1 tsp fennel seeds
  • Pinch of hing
  • Some curry leaves
  • 2 dry red chilli
  • 200 grm or 1 cup jaggery

Instructions

  • Take 400 grams or 2 raw mangoes. Peel the skin and cut them into medium-sized pieces.
  • You will get about 2 cups of mango pieces. Transfer them to a bowl and add ½ tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, ½ tsp garam masala, salt to taste, and 1 tbsp oil. Mix well so that the masala coats the mango pieces evenly.
  • Now heat 4 tbsp oil in a pan. Add ½ tsp mustard seeds, 1 tsp cumin seeds, 1 tsp white sesame seeds, 1 tsp fennel seeds, a pinch of hing, some curry leaves, and 2 dry red chillies. Sauté for a few seconds until aromatic.
  • Then add the mango pieces and sauté for 1–2 minutes.
  • Lower the flame, cover the sabji with a plate (thali), and add some water on top of the plate. Cook on low flame for 3–4 minutes.
  • Now add about ¼ cup hot water, mix well, cover again, and cook until the mango pieces become soft.
  • Add 1 cup jaggery and mix well.
  • Cook on low flame for 2–3 minutes until the jaggery melts and gets absorbed into the mango pieces, making them slightly transparent.
  • Kachi Keri nu Shak is ready. Serve immediately or store it in an airtight container. It stays fresh for up to 1 week in the refrigerator.

Notes

  • Cut the raw mango into medium-sized pieces.
  • Coat the mango pieces with masala so it absorbs well into them.
  • Sauté the mango pieces in the tempering for 1–2 minutes.
  • Cook the mango pieces on a low flame. Do not add too much water while cooking.
  • The proportion of jaggery should be half the quantity of raw mango (measured in cups).
  • After adding the jaggery, cook the sabji for 2 minutes until the mango pieces turn slightly transparent.
  • Kachi keri nu shak taste great when it slightly sweet, sour and spicy.
Keyword mango recipe, summer recipe