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5.0 from 6 votes

Lasoda Subzi with Green Mango - Authentic Rajasthani Recipe

Authentic Rajasthani Lasoda subji with green mango (kairi) made in instant pot. Great for luch packs or travel meals. Tantalize your taste buds!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6
Calories: 110 kcal
Course: Main Course , Dinner
Cuisine: Indian

Ingredients

Produce
  • 1 lb Lasoda
  • 250 gm green mango Kairi- 1 cup grated
  • 10 gm green Thai chilies Hari Mirch- 7-8, splitted into halves
  • ¼ cup cilantro Hara Dhaniya – ¼ cup chopped
Pantry
  • 3 tablespoon oil Mustard oil if possible, otherwise any oil could be used
Spices
  • ¼ teaspoon asafetida Hing
  • 1 teaspoon cumin seeds Jeera
  • 1 teaspoon carom seeds Ajwain
  • 1 teaspoon mustard seeds Rai
  • 1 teaspoon fennel seeds Saunf
  • ½ teaspoon fenugreek seeds Methi Dana
  • 1 teaspoon salt Namak (adjust to taste)
  • 2 tablespoon coriander powder Dhaniya powder
  • ½ teaspoon red chili powder Lal mirch powder
  • ½ teaspoon turmeric powder Haldi
  • 1 tablespoon fennel seeds Saunf - crushed
  • ½ teaspoon garam masala
  • tablespoon dry mango powder Amchur

Instructions

    Cup of Yum
  1. Remove the stalks and rinse all the lasodas thoroughly with water.
  2. Add 1 cup of water in the Instant Pot stainless steel inner pot then place a steamer basket and transfer rinsed lasodas in the steamer.
  3. Steam lasodas for ‘0’minute on low pressure setting, NPR.
  4. Let the pressure pin pop down, remove the lid and carefully take out the steamer from the inner pot as it will be very hot. Let the lasodas cool down for a while.
  5. Once manageable to hold start removing the caps and seeds from the lasodas by splitting into half with the help of paring knife.
  6. Spread out all the halved lasodas on a wide plate.
  7. Mix all the spices in a separate bowl and prepare masala mixture.
  8. Now sprinkle this masala mixture generously on halved lasadoas.
  9. Also sprinkle out the grated green mango on top of halved lasodas.
  10. Now heat generous amount of mustard oil in a frying pan, when oil starts smoking lower the heat and add Asafoetida (hing), cumin, carom, mustard, fennel and fenugreek seeds.
  11. When seeds starts spluttering add the lassodas as well to the pan.
  12. Mix everything really well so that each lasoda is nicely coated with the spices. If you have left with ant leftover spice mix add that as well.
  13. Cook or roast (bhunofy) lasodas for good 15 minutes on low to medium heat. Lasodas might taste little kasela. So do not hurry.
  14. Give a taste test and adjust spices, salt and tartness as per your taste.
  15. Switch off the heat and sprinkle some cilantro and enjoy with hot rotis or parathas.

Nutrition Information

Calories 110kcal (6%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 400mg (17%) Potassium 120mg (3%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 580IU (12%) Vitamin C 19mg (21%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 110

% Daily Value*

Calories 110kcal 6%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 400mg 17%
Potassium 120mg 3%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 580IU 12%
Vitamin C 19mg 21%
Calcium 31mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.