SUMMER SPECIAL RECIPE: AAMBYACHO KHAAR

During summer raw Alphonso mangoes are used to make this sweet-tart side dish in our Kokani Muslim kitchens. In villages, whole raw mangoes would be slow roasted by placing them among embers till cooked. However in cities a convenient and quick option to explore is to pressure cook the raw mangoes. 
This dish can also be prepared with residual raw mango cores remaining after the mangoes have been chopped for pickles.
Here is how the recipe for this dish goes:

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Serves: 3-4
Cooking Time: 20-25 minutes
Cooling Time: 30 minutes
Ingredients:

• 2 Whole raw Alphonso mangoes (medium-sized, about 250 gm total weight)
• 3 cups Water 
  
• ⅔ cup Grated jaggery
  
• ¼ to ½ tsp Salt
  
• 1 Green chilli
  

Method:

1. Pressure cook (without whistle) the whole mangoes with water for about 10-15 minutes.
2. Pull off the stove and immediately collect the remaining water in a bowl.
   
3. Add grated jaggery to this hot water and mix well till all the jaggery dissolves.
   
4. Peel and mash the boiled mangoes in this jaggery water till a smooth consistency liquid is obtained.After removing the pulp around the cores discard the cores.
   
5. Add salt to the liquid gradually and keep tasting as you add to adjust the seasoning to suit your palate.
   
6. Cool the liquid to room temperature (you can even refrigerate this mixture).
   
7. Crush the green chilli into this liquid just before serving.
   
8. Relish this with a piping hot meal of dal-rice & fish fry.

So, do try out this recipe and let me know how it turned out.
Till then, HAPPY COOKING...