Saturday, May 15, 2010

Methamba

In my last trip to the grocery store, I spotted some nice green mangoes. Back home, in Pune, this was a sure sign of the advent of summer. Mangoes got a very special treatment , whether raw or ripe...there were pickles and panha (cool mango drink), bhels with small chunks of raw & sour mangoes...yumm! When the markets were flooded with ripe mangoes there was aamras (mango pulp) & poli , mango milkshakes and mango ice cream made in pot! I still remember the fun filled summer evenings, the entire family...uncles -aunts, cousins and grand parents, getting together and having a pot ice cream party. It was so much fun fighting for a chance to churn the pot in the initial stages and later shying away from all the labor ! :)

There are so many ways that one can use mangoes, especially raw ones in every day cooking. The recipe I am going to share is just an example of a great and simple way to transform a nice tangy green mango into a yummy relish. Pair it up with some rice and dal and you will have a delicious meal in minutes. Methamba, as this relish is called, uses very few ingredients and takes no time to cook. You can even make some in advance and store it in the refrigerator for up to a week. Enjoy Methamba with rice, poli, bread or even as a dip...you can be assured that people will be left wanting more!



Ingredients:
(the quantities here are really estimates as it all depends on how sour the mango is)
1 raw/green mango
1/4 tsp methya (fenugreek seeds)
1/4 cup jaggery (approximately...this will depend entirely on how sour the mango is)
1/2 tsp red chilli powder
1/4 tsp mustard seeds
1 tbsp oil
hing (asafoetida)
salt to taste

Method:
Peel the mango and cut into small cubes. In a pan, heat the oil and then add the mustard seeds to it. Once the seeds start to pop, add the hing and then the methya. Let cook for a few seconds. Then add the chopped mango to the pan. Add a little bit of salt and let the mango cook. Normally you would not need to add water, but if the mixture starts drying out, only then add a few teaspoons of water to prevent it from burning. Don't add too much because once you add the jaggery it will let out some moisture. Once the mango s completely cooked, and feels mushy, add the jaggery and red chilli powder and cook till everything is cooked together. Check for taste and adjust the salt/chilli powder and jaggery. The mixture is supposed to be a combo of sweet/sour/spicy. Once ready , take it off from the heat and let it cool. Store in a container and refrigerate the leftover.


Wasn't that easy? This was supposed to be my entry for Anupama's Mango moods, but unfortunately could not make it in time. Anyway, I hope you do try this out and enjoy the bounty of summer!