Pakke Aam Ke Chilke Ki Sabzi Recipe by Vari Shah 285 days ago

Pakke Aam Ke Chilke Ki Sabzi
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.

Preparation Method

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

     

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    Serves : 12
    Ready In : 35 Minutes
    Level :
    Tithi :
    Tastes :
    Cuisine :
    ~ INGREDIENTS ~
      For the Mango Peels and Stones
    1. 2 dozen ripe mangoes (alphonso or payari)
    2. For the Accompaniments
    3. 1/2 cup desert berries (sun dried)
    4. 1 cup desert string beans (sun dried)
    5. Other Ingredients
    6. 1 1/2 teaspoons red chilli powder
    7. 2 teaspoons dhanna-jeera powder
    8. pinch of turmeric powder
    9. pinch of asafoetida
    10. 3/4 teaspoon dry mango powder
    11. 1/4 cup water
    12. 2-3 tablespoons mustard oil
    13. 2-3 tablespoons peanut oil
    14. salt to taste
    15. 3/4 cup fresh curd (optional)

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    Best Served With

    1. Sadi Roti
    2. Bapadi Roti