Kairi Ki Sabji – Summer Special Recipe

Kairi(raw mango) ki sabji is a summer special recipe. Why we are saying it as summer special recipe? because fresh raw mangoes are cultivated in summers and it is very effective medicine for summer diarrhea, dysentery, piles, morning sickness, chronic dyspepsia, indigestion and constipation. Most important it is very beneficial in treating prickly heat and sun stroke in summers. Lots of things can be made with raw mangoes and one such recipe is Kairi ki sabji.. Kairi Ki Sabji

Cooking time : 20 minutes          Serving : 4

  • Kairi (Raw Mango) – 2 cups
  • Gud (Jaggery) – 1 cup
  • Lal Mirch (Red Chilli) Powder – 1 tsp
  • Dhaniya (Coriander) Powder – 1 tsp
  • Haldi (Turmeric) Powder – 1 tsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Fenugreek – 1/2 tsp
  • Fennel Seeds – 1/2 tsp
  • Onion Seeds – 1/2 tsp
  • Tej Patta (Bay Leaf) – 1
  • Heeng (Asafoetida) – a pinch
  • Salt – as per taste
  • Oil – 1 tbsp (mustard oil)
  • Water – 1 cup


  1. Chop Kairi in bit size pieces (if you are going to keep it for a long time in open, keep them submerged in water or else they will become dry).
  2. Take oil in a pan and add mustard, fennel, fenugreek, cumin and onion seeds and tej patta.
  3. Once it starts spluttering, add kairi pieces and all dry masalas
  4. Fry for 2-3 min, add water and simmer till the kairi is all done (about 5-7 minutes)
  5. Now add jaggery broken or smashed to pieces to the pan, mix well and simmer for about 4-5 min.
  6. Add water if needed (make sure it doesn’t stick to bottom as after jaggery is added, it may happen, so do check on water and add some, if needed).

Serve hot with chapatti or rice.


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