Aam ki Sabzi is a side dish which is tangy as well as sweet. These two flavors are very dominant in this dish but the beauty of the dish is that both these flavors are very well balanced. I have prepared kache Aam Ki Launji using regular mangoes, which were tangy and not sweet. I have flavored aam ki launji with cumin seeds, asafetida, fennel seeds etc.
Aam ki sabzi calls for not too sweet mangoes. Mangoes are available in abundance. But at times, these beauties ditch us. We are expecting a gorgeous, sweet and juicy mango and we end up with a sour or tangy one. So as they say, when life gives you lemons, make lemonade… I would say when life gives you tangy mangoes, make aam ki launji. The best part about these mangoes is that they already have a balance of sweetness and tanginess. To enhance these flavors, I like to add asafetida, cumin seeds, fennel seeds, and some chili flakes.
Mango season is here. Let’s make way for mango delicacies. Team up aam ras with poori and aloo ki sabji for a simple yet delectable meal.
1. Prepare tempering and add mangoes : In a pan heat 2 tsp oil. Add 1 tsp cumin seeds and ½ tsp asafetida. Let it crackle. Add mango cubes.
Tips: Asafetida has been added in a good quantity as it complements the sweetness of mango very well.
2. Now add spices : Add ¼ tsp freshly grounded black pepper, ¼ tsp red chili flakes, ¼ tsp turmeric powder and salt as per taste. Add 1 tsp fennel seeds. I missed adding it with other spices therefore I am adding it separately. You add it with other spices.
3. Cook and taste : Cook it on low flame for 2-3 minutes till it is slightly mushy. Taste a spoonful. If required add sugar or dry mango powder. Mine was just perfectly balanced so I didn’t add anything.
4. Bon appétit :
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
1. Prepare tempering and add mangoes
In a pan heat 2 tsp oil. Add 1 tsp cumin seeds and ½ tsp asafetida. Let it crackle. Add mango cubes.
Tip: Asafetida has been added in a good quantity as it complements the sweetness of mango very well.
2. Add spices
Add ¼ tsp freshly grounded black pepper, ¼ tsp red chili flakes, ¼ tsp turmeric powder and salt as per taste. Add 1 tsp fennel seeds. I missed adding it with other spices therefore I am adding it separately. You add it with other spices.
3. Cook and taste
Cook it on low flame for 2-3 minutes till it is slightly mushy. Taste a spoonful. If required add sugar or dry mango powder. Mine was just perfectly balanced so I didn’t add anything.
4. Bon appétit
Enjoy with poori or paratha.
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