Aam Gutli Sabji

Aam Gutli Sabji step by step instructions:

Mango season is over but recipes made from it are not over. As is the common saying “Aam ke aam aur gutliyon ke daam”. Mango skin and seeds are also eaten apart from the mango itself.
I had kept the mango seeds (aam ki gutli) in sun for drying. When they dried completely I broke them with the help of a pestle and took out the inner edible portion from it and discarded the outer part. Then thinly sliced each of them and again kept in the sun for drying. When dried completely, I store them in air tight container and use them whenever required.
I make them in abundance so that they can be made all the year round. I simply love this veggie. It is a perfect Jain recipe also.
At our home, this veggie is more commonly known as “Aambagoti“. After cooking, this veggie can be stored in the fridge for 7-8 days without it getting spoilt.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Aam ki gutli: 2/3 cup (~75 gms)
Mustard oil (sarso ka tel): 2 tbsp
Asafetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Fennel seeds powder: 1 tsp
Red chili powder: 1 tsp
Turmeric powder: ½ tsp
Coriander powder: 2 tsp
Lemon: ½ (~1 tsp juice)
Salt as per taste

Method:
1. Wash the gutli and keep it soaked in water for half an hour.

2. Pressure cook it with enough water for 6-7 whistles or until tender.

3. Drain off the water and wash the gulti with more water. Remove all the excess water by keeping the gutli in a strainer.

4. Put red chili powder, turmeric powder, coriander powder, salt, and lemon juice on the cooked gutli.

5. Heat oil in a kadai and add asafetida and mustard seeds. Let the seeds crackle. Add cumin seeds and fennel seeds powder and fry for a few seconds.
6. Add the gutli (on which we had put the masala) to the oil and mix well. Add lemon juice and mix.

7. Cook for 3-4 minutes.
8. Serve hot/cold with roti, paratha, etc.
9. Yummy “Aam Gutli Sabji” is ready!

Tips:
1. You can make the sabji in a good quantity at one go. Cool it completely and then refrigerate it. Use whenever required within 7-8 days.
2. This sabji requires a lot of masala, hence liberally add the masalas.

See you soon with a new recipe till then Happy Cooking!!!