Mango Pana
इस व्यंजन को हिन्दी में पढ़ें
Mango pana is a raw mango preparation with combination of the mint and coriander leaves. This is a fat free, cholesterol free, and zero calories drink. This drink can be used as the flavored water (golgappe ka pani) for pani ke batashe.
Ingredients
(makes 4-6 servings)
- Raw mango 1
- Chopped coriander leaves ½ cup
- Mint leaves 1 cup
- Green chilies 2-4
- White salt ½ tsp
- Black salt ½ tsp
- Roasted and ground cumin 1 tsp
- Water about 3 cups
- Remove the chip of the mango, peel off and wash it thoroughly.
- Cut the mango in pieces. Take one cup water and boil the mango with the seed until it becomes tender or take one whistle in the pressure cooker.
- Squeeze the mango seed to take the pulp out , keep the pulp aside and let it cool.
- Wash the mint leaves. Remove the stem of green chilies and wash them. Make a fine paste of coriander leaves, mint leaves & green chilies in the blender. Add about 2 cups of water.
- Now add black salt, white salt, and roasted cumin powder. Add mango pulp and blend for a minute. Add more water if needed to get the right consistency.
- Keep in the refrigerator for an hour.
Tip- Sometimes the mango we find in the western world are not as sour as Indian raw mangoes, in that case add 2 tea spoons of lemon juice to get the delicious flavor.
Method of preparation
Serve cool Pana in the hot afternoons of the summers. For a variation some boondi can also be sprinkled on top while serving.
Tips/ Some Suggestions:
Instead of adding water, you can keep concentrated Pana mixture in the refrigerator, and add water at the time of serving also.