I think all of these and I consumed every time the same variety mango what available whole year in Germany super markets:( Something is better than Nothing:) atleast I can make my Amma's lovely receipe Methamba whenever I feel like eating..
The name itself has the receipe's main ingredients Methi(fenugreek seeds in marathi) and Amba(Mango in marathi).Its a sweet,sour ,spicy and with little bitternees tastes.
Almost all tastes blends give a delicious receipe.So I decided to make methamba and I cut the mango.....Everyone knows its a tempting fruit, as I thought I cannot control my taste bud and had two are three slices.I sprinkled salt and kept in my kitchen as my mom said "Marinate for 10 minutes "I followed her instruction firstly.
After 10 minutes the bowl was empty:)
My son asked for a piece ..I said have one..and gave him and had two in my mouth.
Again he asked amma give two piece for my two hands.OK ..then I do the same as earlier.
He really tempted and asked it again.I said this is the last and gave him another two pieces ..of course myself had two.I got a call from my friend..When I hangup the phone .I saw two or three more left in the bowl.How can I do with those pieces.Finally we had those pieces also:)
Luckily this time I got two big mangoes.So I took the other and controlled my taste bud saying methamba will be too good than the marinated one.
Finally made it with the second one:)
This is my contribution for this month RCI hosted by Nupur in her lovely Onehotstove blog.
- Raw mango -1 big
- Methi/fenugreek seeds-1/2tsp
- Jaggery -1/4 cup
- Turmeric powder -1/4tsp
- Red chilli powder -1 tsp
- Musterd seed
- Salt as per your taste
Cut mango into small pieces as cubed and marinate it for 10 minutes.
Heat oil in a kadai,add mustard to sputter,then add methi,cut mango saute for a min.
Add turmeric powder and cook with little water till it is half done.
Then add redchilli powder,salt and jaggery,simmer the stove for 5 minutes till it blends.
Serve it with chapathy or as a side dish for any other food.Note
Even between raw and ripe mango are also can be used.If mango is sweet in nature less the jaggery amount and vice versa.It can be kept for one week if refrigerated.But it will be finished within a day or two.