Rajasthani Lasoda Kairi Methidana Sabji
Rajasthani Lasoda kairi aur Methidana ki sabji- a very delicious tangy sabji of raw mango gum berrie and fenugreek seeds
Servings: 5 person
Ingredients
- 350 gm Gunda/ Lasoda / Nisoda
- 1 Raw Mango / Kachcha Aam
- 3 Thick Green Chilies/ Serrano Peppers
- 4 tbsp Fenugreek Seeds / Methidana
- 1/2 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Ready Pickle masala Powder optional
- 1 tbsp Coriander Powder / Dhaniya Powder
- 1 tsp Fennel powder/ Pisi Saunf
tempering/tadka
- 1/4 cup Cooking Oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 3/4 tsp Fennel Seeds / Saunf
- 1/4 tsp Nigella Seeds / Kalonji
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Soak the fenugreek seeds overnight and next morning drain the water and rinse well 2-3 times .
- Boil enough water in a pan and when it start boiling add the fenugreek seeds and cook for 2 minutes , take care that they will not be over cooked or burst else they may turn bitter.
- Now drain the seeds and wash them again.
- Remove the gunda's from the stem but try to keep the caps intact.
- Wash them well and add in the boiling water and cook for about 2 -3 minutes.(till half done )
- Switch off the heat and wait for a minute and then remove from the water and let them cool down a bit.
- Now remove the seeds from all the lasoda's and keep aside.
- Peel the raw mango and then grate it .
- Wash and chop the green chilies into roundels
- Heat oil in a heavy bottom pan and then add cumin, fennel seeds and kalonji and let them crackle.
- Add asafoetida and turmeric and then add the gunda's in the oil.
- Saute on medium heat for 2 minutes to reduce the stickiness of the gundas.
- Now add the sliced green chilies and stir for a minute.
- Add the soaked methi seeds and saute for a minute.
- Now add the grated raw mango and salt and again stir fry for a minute.
- Now add all the dry spices and mix well.
- Cover with a lid and cook on low heat for 5 minutes.
- Add few tbsps of oil if needed.
- keep stirring in between to it will not stick at the bottom.
- Gunda kairi methidana sabji is ready now.
- Serve with rice, daal chawal, paratha ,poori , can be served as a pickle or sabji.
- Stays well for 3 days at room temperature and for a week in the refrigerator.