Sweet and Sour Subzi Bahar
by NEENA SAVLA
20 May 2013
This recipe has been viewed 5721 times
A cery spicy and sour flavourful curry which goes well with roti and rice.
Sweet and Sour Subzi Bahar recipe - How to make Sweet and Sour Subzi Bahar
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 raw mango
1 cup mango pulp
1 1/2 cups coconut milk
1 tsp chopped green chillies
1/2 tsp ginger (adrak) paste
1 1/2 tbsp sugar
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder (haldi)
1 tsp cornflour
1/2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
4 peppercorns (kalimirch)
2 cloves (laung / lavang)
2 cardamoms
1 black cardamom (badi elaichi)
6 to 8 curry leaves (kadi patta)
a pinch saffron (kesar) strands
2 tbsp chopped coriander (dhania)
2 tbsp ghee
saltto taste
Method
- Method
- Peel and slice the mangoes into thick wedges and boil in 1 cup water till soft.
- Strain and keep aside.
- Dissolve the cornflour in the coconut milk and keep aside.
- Heat the ghee in a pan and add the bayleaf, peppercorns, cloves, cardamom, black cardamom, curry leaves, cumin seeds and saute till they crackle.
- Add the boiled mango pieces, remaining masalas, 1 cup water, sugar and cook for 2 minutes.
- Remove from the flame, add the coconut-cornflour mixutre, mango pulp and mix well.
- Return to the flame and cook on a slow flame.
- Add the salt and coriander and mix well.
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