Pairs well with Rajasthani Mango Aloo (Mango Achari Aloo)
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Rajasthani Mango Aloo (Mango Achari Aloo)
(2.5)
94.9K views • 20d ago
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A traditional Rajasthani vegetable dish made with potatoes and raw mango, cooked without onion and garlic, balanced with a small amount of jaggery to complement the sourness of the mango.
00:30:00 total
Serves 4
medium
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Ingredients
- potatoes - watch the video to see (cut and cooked until 50% done)
- raw mango - watch the video to see (cut into medium chunks, not too big or too small)
- jaggery - watch the video to see (small quantity to balance sourness, not to sweeten)
- oil - watch the video to see (used for roasting spices and cooking)
- spices - watch the video to see (roasted in oil before adding mango and potatoes)
Instructions
- Roast spices in oil: Heat oil and roast the spices until the oil rises and the aroma starts to develop.
- Cook potatoes halfway: Add potatoes and cook them until they are about 50% done.
- Add raw mango chunks: Add the raw mango chunks to the partially cooked potatoes. Do not add mango first as it will increase cooking time.
- Add jaggery: Add a small quantity of jaggery to balance the sourness of the mango, not to make the dish sweet.
- Simmer and cook: Slow down the heat, cover with a lid, and cook until the mango softens but remains in chunks.
- Finish cooking: Once the mango is melting but still chunky, turn off the heat and serve.
