Jun 24, 2009

Ambya Humman ( Sweet / tangy / spicy mango dish )

Did this summer pose a problem of plenty ( of mangoes)?. Running out of ideas as to what to do with mangoes?.

Here is a dish just for you.

Yes. This is one of the truly wonderful and genuine Konkani side dish – which is known as Ambya Humman (Umman) – which is a preparation of mangoes cooked with jaggery and seasoned with the regular seasoning mix.

All Konkani people at some point remember nostalgically about this sweet -tangy as well as spicy dish – which normally is prepared as a side dish for the evening meal.
All you need is some mangoes – one can use any variety – right from Alphonso to the ones with lot of fibres which are not normally preferred. The best result is with mangoes which are ½ to 3/4th ripe.The rest of the ingredients is the regular household stuff.

Mangoes ( as described earlier) – 2 / 3 diced with skin, also -the seed as well with some flesh on it.
Jaggery – 2 to 3 Table spoons ( I normally use jaggery which is melted, cooled and sieved to remove impurities). Too much jaggery takes the tanginess out – and hence not desirable.
Green chillies – 2 – 3 slit length wise.
Pepper powder – ½ Teaspoon.
Water- ¼ cup

For seasoning:
1 teaspoon mustard
1 teaspoon jeera
1 spring curry leaves
1 teaspoon cooking oil
1 whole red chilli


Cook diced mangoes in water along with green chillies, pepper powder and jaggery. When the mango slices appear half cooked, reduce heat.

Heat 1 tea spoon cooking oil in a pan. Add mustard seeds. When they start spluttering, add jeera, curry leaves and red chilly. Saute slowly and pour this seasoning over the mango curry.
Allow it to cool. Consume when it is luke warm.

1 comment:

Priya said...

i am eager to try ur recipes...m closly watching ur blog often...pls have Archive option so that i couldnt miss entire month posts...since i m quit busy unable to catch up sometimes