Ambe Upkari
A ripe mango curry made in Konkani households. This is delicious
and very easy side dish. This is a sweet and sour curry.
Ingredients
10 Mangoes (preferably small mangoes I Konkani we call it
gont ambo or sakkar gutli these mangoes are sweet and sour, if you don’t find
the small variety you can use a little bigger variety mango that is not sweet (3
no’s))
2 tsp Oil
3 green chillies
1/4 tsp Mustard seeds
2 sprig Curry leaves
2 Green chillies (slit)
1/4 cup Jaggery( this depends on how sweet you want your dish)
3 tsp corn flour *check notes
1/2 tsp Salt
3 cups Water approximately depending on the peel of the
mango
Wash the mangoes well. Peel the skin with your hands. Some
mango pulp will be adhering to the skin; that is fine, it will not go waste.
Place the peeled mango in a deep saucepan and the peels in a bowl.
Add water, about ¼ cup to the bowl with the mango peels.
Keep squeezing the peels well in the bowl with your hands to remove the pulp
still sticking to it as much as possible.
Transfer this water to the saucepan containing the peeled
ripe mangoes. Keep repeating (adding more water) until the water is almost
clear.
Do this atleast 3-4 times using the 3 cups of water
mentioned.
Reserve 1/4th cup of water in a bowl for later
use. Rest can be added into the saucepan which contains mango.
Add slit green chillies to the mangoes in the saucepan. Heat
on medium heat, add jaggery to taste along with some salt; adjust to suit your
taste and bring to a boil. Once it comes to a boil, reduce the heat and simmer
for about 10 to 15 minutes until the mangoes are cooked well and become soft.
This curry is semi liquid, now let’s make a slurry of corn
flour in water (about 2 to 3 teaspoons of corn flour in ¼ cup of water) to the
boiling curry and boil until thick and is well cooked making sure it does not
form into a lump.
Now, to season or temper the curry, In a small saucepan,
heat coconut oil preferably if you don’t have use any neutral oil. Once the
ghee is hot, add mustard seeds and when they start to splutter and crackle add
in, curry leaves and dry red chilies.
Immediately add to the curry and give it a good stir. This
sweet, tangy and exotic Konkani style mango curry is now ready. Serve it with
rice, dal and a fresh vegetable stir-fry for a complete meal.
Aps Notes:
All-purpose flour/ Maida- 2 Tbsp can be used to replace corn
flour. As corn flour is better to maida I’ve started adding it.
Make sure you don’t use any variety of mango which is pulpy
and too sweet.
If we don’t find this gont/sakkar gutli we use Kaat ambo which
has a hairy texture inside. Any mango with such texture can be used.
Just half or double the quantity according to the mango quantity.
Do try it if you love sweet and sour curry.
Happy Cooking,
Aps
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