An unusual vegetable especially relished by mango lovers. Here the ripe mango peels as well as the seeds are used in cooking. Mellow flavours of Ker and Sangri enhance the taste of this recipe.
- Thoroughly wash and remove the pulp from mangoes. Use pulp as per individual need.
- Wash and keep aside the peels and stones.
- Cover them with a muslin cloth.
- Dry them under the sun for 8-10 days. Keep aside.
- Peels can be stored in a cool, dry place.
- The dried stones should be used within 2-3 days.
For the Mango Peels and Stones
- Separately wash both the ker and sangri. Soak them overnight or for 6-7 hours.
- Boil and remove the blackish water. Keep them aside.
For the Accompaniments
- Wash the peels in water. Cut them into small pieces.
- Break the stones of the mangoes. Remove the seeds. Wash and cut the seeds into small pieces.
- Separately boil the peels and seed pieces with enough water. Cook till tender. Drain and keep them aside.
- On a medium flame, heat both the oils in a pan. Add asafoetida, boiled mango peels, seed pieces, ker and sangri.
- Add the dry spices and water. Mix well.
- Cook and simmer the vegetable for 5 minutes. Switch off the gas. Beaten curd can be added here. Serve hot with puri or paratha.
- Mango peel vegetable may be prepared without ker and sangri. Proportionally reduce the spices.