Mango Peel Sabzi ~ From Sunanda Pokharna’s Kitchen

by on August 15, 2017

A side-dish with peels of ripe mangoes, this mango peel sabzi is an unusual creation from the kitchen of Sunanda & Surendra Singh Pokharna, a Rajasthani couple from Ahmedabad. Sunandaji says that the kesar variety of mangoes is the most popular in Ahmedabad. The fruit is so succulent and tasty that she did not want to waste even the peels. However, you can use the peels of other mango varieties as well.
Wash the mangoes well and then peel them. Chop the peels into neat squares and sun-dry for a few days. In summer, the sun is so fierce that they dry within a day or two. Once dried, they can be preserved and stored in an airtight container for months.
Mango Peel Sabzi

Ingredients for mango peel sabzi:

  • 1 cup dried mango peel, chopped into small squares
  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • ¼ tsp asafoetida
  • 2 dry whole Kashmiri red chillies, broken into pieces
  • ¼ tsp turmeric powder
  • 1½ tsp chilli powder
  • 2 tsp coriander powder
  • 1 tsp dried mango powder (amchur)
  • Salt to taste


  1. Soak 1 cup of mango peel bits overnight. Next morning, boil along with 2½ cups of water in a pressure cooker. Pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Drain the water fully and keep aside.
  2. Heat the oil in a broad pan and add the mustard and cumin seeds. As the mustard splutters, add the asafoetida and red chillies.
  3. Add the cooked mango peels, turmeric powder, chilli powder, coriander powder, dried mango powder and salt.
  4. Cook on a medium flame for 5 minutes, stirring occasionally. Switch off the flame.
  5. Serve the delicious mango peel sabzi with rotis.

Photo Courtesy: Harmony Magazine

Part-1 of this post is an interview with Sunanda & Surendra Singh Pokharna, a couple devoted to preserving the Rajasthani way of life.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


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