Ready to serve Ambe Upkari
Today I am putting up a recipe, something that is a must in almost all functions held during summer and is the favorite of the konkanis.
But before that a little bit about the mangos – we prepare a variety of dishes with the local mangoes available here. The variety of mangos (see pictures below) used in this dish are not the big tasty ones you see sold as fruits. These are smaller, not very juicy and as sour as they are sweet. In my childhood this variety was available in plenty – visiting my grany’ s place in the summers, we raced to the mango grove every morning in search of mangos. Now of course those trees are no longer there. Its probably a part of a general pattern that these mangos are replaced by the more delicious variety.
Small and tiny Mangoes
What you need to have:
1. Mangoes – 10-15
2. Mollasses (Jaggery) – as per taste
3. Green chilli – 2-3
4. Salt – as per taste
1. Mustard seeds 1 teaspoon
2. Blackgram Dal 1 teaspoon
3. Red chilli 2
4. Curry leaves 2 strings
5. Salt to taste
6. Fresh grated coconut 2 teaspoons
To thicken the gravy:
1. Maida 1 teaspoon
Ingredients and Seasoning items of the dish
What you do with what you have:
1. Wash and peal ( don’t throw the peal – see step 2 instead) the mangoes. Add a little salt to pealed mangoes and set it aside in a bowl as shown in the image below. Slit green chilli lengthwise and keep aside.
Slightly salted and pealed mangoes
2. Add a little salt and sugar to the mango peal so that the juice of the same can be extracted easily by squeezing. The image is here below.
Peals being applied salt and sugar
3. Squeeze the peal adding sufficient quantity of water so that there is enough gravy in the dish.
4. Add the squeezed juice of the peals from step 3, the pealed mangoes and slit green chilli from step 1 in a bowl and put it on the medium flame to cook.
5. Add required quantity of salt and jaggery/Mollasses to the dish while cooking as per taste. You will notice that the colour of mangoes change on cooking.
6. Mix 1 teaspoon maida in a little water to make a thiin liquid and add it to the dish after the mangoes are cooked and bring it to boil. Keep stirring to see that there are no lumps. Lastly add fresh grated coconut and bring it to boil.
7. For seasoning: Place a spatula with 2 teaspoon of either cooking oil or Ghee and add mustard seeds to it.
8. When it sputters add Blackgram Dal to it. When it turns brown add pieces of red chilli and curry leaves. season it to the dish and keep it closed for a while. This dish tastes different while hot. Some people enjoy it cold also.The dish is as shown in the image below.
Ready to serve Ambe upkari (Spicy Mangoes)
What to remember:
1. Maida liquid is added to the dish to make it thick since these mangoes do not contain a lot of juice. They are a bit pulpy depending upon the quality available.
2. Jaggery/Mollasses is added as per one’s taste.
And do not hesitate to chew the mangos with your hands – spoons ruin them for you.
How long it takes: 45 minutes
Number of servings: 4-5 people