As a kid when it was summer a long visit to my grandma’s house was a must. She prepared fabulous dishes ( I loved her food so I don’t mind calling myself biased ). One of my favorite dishes during summer was the tangy and spicy Kairi/raw mango gravy.

We would go to the local market especially to get those green raw mangoes. One needs to get those organic raw mangoes with more flesh than seed.

Tangy Kairi

Here’s how we prepared it:-

Ingredients-

Raw mangos- 4-6

Mustard seeds-2 TSP

Red chillies-3

Organic Jaggery-3-4 tbsp

Salt to taste

Procedure:-

• Buy raw mangos from the local market.
• Wash them thoroughly to remove all impurities. Pat dry.
• Peel the skin. In case the mangoes are big you can chop them up roughly. In case they are small one can use them as it is.
• Heat oil in a wok. Add red chillies and mustard seeds for seasoning.
• Then add the raw mango. Pour some water and let it cook for 15-20 mins. Or else you can use raw mango that has been steamed in the cooker beforehand. It saves time. But I prefer the first technique as it enhances the flavour.
• Once it’s properly cooked, add in jaggery and then salt. Grated coconut is optional.
• Serve hot with roti, rice, or bhakri.