Taige Shukla
By Taige Shukla
Saathee family, it’s our favorite time of year aka mango season! So, you know that means we have to bring you another recipe involving the world’s best fruit (in my personal opinion). As we all know, mango is a super versatile fruit, we can use it in desserts, achar, sabzi or shaak, or enjoy it on its own. This time around we’ll be enjoying it in sabzi / shaak form. Keri nu shaak (mango curry) is very popular this time of year in India; not only is it super refreshing but also one of the largest crops during the spring / summer months. If you haven’t tried this shaak yet definitely give it a go, it’s such a great balance of sweet, spicy, and tangy!
Original Recipe By: Amma (Charu Shukla)
Servings: 2 – 3
Prep Time: 20 minutes
Cooking Time: 15 minutes
Ingredients
1 large mango (not ripe or soft) (cut into 1-inch cubes)
1 tbsp ghee or oil
½ tsp methi (fenugreek seeds)
½ tsp rai (mustard seeds)
1 tsp hing
1 tsp achar masala
1 tbsp gor (jaggery)
½ inch cinnamon stick
1 clove
Salt to taste
Directions
In a pan on medium heat, make the vhagar with oil / ghee, the cinnamon stick, clove, methi & rai. Temper for about 30 seconds or until the seeds begin to pop. Stir in the hing.
Add in pre-chopped mango (yes it’s okay to leave the skin on) and a small pinch of salt. Sauté until ingredients are combined, then add in jaggery. Stir until the jaggery begins to melt, mix in the achar masala, then cover the pan. Reduce to medium-low heat and Let cook for about 5 mins or until the mangos can be easily pierced with a fork.
Optional: using a shredder scrape the seed of the mango to get as much excess pulp and juice as possible; add to the shaak.
Once ready, you should be left with mango in a fine gravy (almost looks like oil). If needed, adjust the salt and spices to taste.
For a traditional Gujarati meal serve with rice, and / or roti.
