Kairi ka Do Pyaza

The last week during my visit to the grocery mart, I had bought a few unripe mangoes and have been dishing out meals using this wonderful ingredient.

Unripe green mangoes ~ Kairi

Do Pyaza is an onion gravy preparation with a souring agent. Various main ingredients are used to prepare different versions of do pyaza. Tomatoes, Lemons, Gooseberries or Unripe green mangoes are the usual souring agents used. One can also prepare a vegetarian do pyaza without adding meat.

Kairi ka Do Pyaza

The acetic flavor of the unripe sour green mangoes in the current recipe adds a delicious kick to the curry which you will definitely savor. The following is my grandmother’s recipe.

Kairi ka Do Pyaza – Lamb meat in a spicy sour gravy

Lamb meat with bones – around 1 kg
Onions – 1, medium sized, roughly diced
Red chilli powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Salt – 1 1/2 tsp
Ginger-garlic paste – 1 1/2 tbsp
Canola oil – 1 tbsp (optional)
Sour, Raw and Unripe Green mango – 1, small, peeled and chopped (about 1 cup) (do not discard the stone)
Fresh Cilantro and Mint leaves – 1 tbsp


In a pressure cooker, add everything except the chopped green mango and also pour in about 1/2 cup fresh water and pressure cook until the meat is tender. Once done, add the green mango and mix well. Aldo add the stone and pressure cook for 2-3 minutes. Now open the lid of the cooker and cook stirring frequently until most of the moisture has been evaporated, 5-10 minutes approx. Garnish with herbs before serving. Scrape all the soft flesh and juices from the stone and add to the gravy and discard the stone, check seasonings and serve warm along with Parathas or Tandoori Naan.

This is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes before December 31, 2009, which is the day after tomorrow. So hurry up and send me your entries! Click on the link or the logo for more details.


14 thoughts on “Kairi ka Do Pyaza

  1. asak Mona,
    I have a question regarding cuts of lamb. Will you please tell me what kind of cuts are better for this dish? And also which parts are more suited to Biryanis, Pulaos and Korma? I always have trouble deciding and buying lamb, it will be much helpful if you could shed some light.

  2. AsSalaam Alaikum Mona Ji,
    Thank you for your wonderful service, may Allah bless you with good health, prosperity and long life.

    Away from home we miss our traditional food, especially for a bachelor the life becomes more difficult. Your website really is a boon for ppl like us.
    Tonight I will be making this delicious dish in the meantime may I request you for a recipe pls for “Pathar Ka Gosht”, how can we make it in oven or on conventional gas stove, can we buy a marble stone and put it on the stove, will it work?

    Appreciate for the recipe and your instructions.

    Regards – Qaiser

    WaAlaiKumAsSalaam Qaiser, Jazakallahu Khairun for the appreciation. Inshalah I will let you the details about the dish as soon as possible.

  3. No oil is mentioned in this recipe – can you confirm? Thanks!

    Rajini, while pressure cooking you should add everything including oil, but excluding mango. ~Mona

  4. Wow mona, that looks super YUM. I totally need a new recipe to try out this weekend ..
    My family usually use green mango in salad with green leaves imported from India or sometimes in jam…
    Looking forward to try this 🙂

  5. Asak Mona,
    Thanks for all your effort and all the great recipes you make.I got kairi yesterday ,will try this recipe today.
    Mona ji I want to make aam ka aachar Marwadi style.Can you help me with the recipe and PLS post the recipe for pather ka gosht as I am a big fan of Hyderabadi cooking and a fan of your amazing blog.Can i get this stone in Chicago ,IL.
    Once again thank you for all the effort and wish you and you family a happy and prosperous new year.

    WaAlaiKumAsSalaam Mahejabeen Mohammad, Inshallah I will mail you the recipes you have asked me. Jazakallahu Khairun for the appreciation. ~Mona

  6. I have made this tonight for dinner! Aweeeeeeeeeeeesome!!!!!!!!!!!!!!!! When I wrote down the recipe I’ve noticed the absence of onion and added it anyways, I’m sure glad I followed my instinct 😉 This dish is so succulent and so calm! Hubby was curious how am I cooking up so many of his childhood staples with such authenticity and I had to tell him about your amazing blog! When you have time can you please post a recipe and direction for jawar ki roti, please!!!!!!

  7. Have never used kairi for anything other than juice during summer months when I used to live in the Middle East. But THIS looks sooooooooooo good Mona … bet the flavor is fantastic. Can’t wait to try it!

  8. dear mona,

    am a bit confused ! have u forgotton to add onions in the recipe or does this recipe not have any onions in it ? the picture seems to show onions !!!


    Farah, sorry for the mistake, updated the post! ~Mona

  9. hy, monajee, how r u? monajee please wiil you tell me some thing about PATTHAR KE KABAB and how does it prepared? where can i can get that special stone from? thanks

    Shaikhmohammed, the stone is called as sang-e-sattar. But a few people use other stones as well for this preparation. You can buy the stone to prepare patthar ke kabab in Hyderabad, India. For the recipe, I will email you. ~Mona

  10. salaaamz mona, i have to thank u a lot i was waiting for this…i think this is correct time for me 2 eat this yummy…may Allah give u happiness and more art of cooking…with love nishat…..

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