Ambya upkari / Mango curry is a famous dish of the G.S.B’s prepared during the mango season that is during the summer season. This curry is prepared with the special mangoes which we get during the season known as Goint Ambo which is small in size and the seed has fibers that are used to seep the juice of the curry which is the specialty of the mangoes. Goint Ambo is the local Mangoes that has a sweet and sour taste. Adding pineapple / avnas is optional.
Ingredients
5 small mangoes
1/2 cup pineapple cubes
2 green chillies
Jaggery to taste
Salt to taste
2 tsp maida
For the tempering:
3 tsp oil
1 tsp mustard
curry leaves
2 red chillies
Procedure
Wash the mangoes, peel, and keep the mangoes aside in a bowl and the skin in one more bowl.
Add a cup of water to the mango skin and squeeze the juices out, as much as you can and add this juice to the mangoes.
Repeat the above step once again and add the juice to the mangoes and then discard the skin.
Add jaggery, green chillies, a pinch of salt to the mangoes and cook the mangoes stirring in between and take a boil.
Mix maida in 1/4 cup water and make a slurry
Add this to the curry and boil it further ( adding maida thickens the gravy )
Once you add maida, stir it continuously for about 5 minutes or till the gravy thickens.
Turn off the flame and temper with the ingredients.
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