SWEET MANGO CURRY RECIPE

Sweet mango curry / Ambe umman is a typical Konkani cuisine made out of ripe mangoes and jaggery. It is usually made in festival occasions . Of course ,it is a Kid’s favourite dish. So the next time when you have ripe mangoes, you should try this. 

INGREDIENTS

1.    Ripe mangoes : 2
2.   Jaggery : 1 cup
3.    Salt : a pinch

TO TEMPER

1.    Oil : 2 tsp
2.    Mustard seeds : 1 tsp
3.    Cumin seeds / jeera : 1 tsp
4.    Red chillies : 2
5.    Black pepper powder : 1 tsp
6.    Curry leaves: 1/2 spring

METHOD

1.    Clean mangoes well and cut into medium sized chunks without removing  the skin of mangoes.
2.    Cook mangoes by adding required amount of water ( nearly two cups).When the mangoes are half cooked, add grated jaggery ,a pinch of salt and lower the flame till the mangoes get cooked.
3.    Heat oil in a pan. Splutter mustard seeds, cumin seeds / jeera , red chillies, pepper powder and curry leaves. Make sure it doesn’t get burnt.
4.    Pour it into the cooked mangoes and mix well.
5.    Serve hot.

SUGGESTION

1.    If the jaggery used is salty one, no need to add salt .

2.    Make sure that the mangoes are not get overcooked. Otherwise the curry will lose its texture as the flushy part of mango will get separated from the skin.

3.    You can vary the amount of jiggery according to your taste buds.

RAW BANANA PEEL STIR FRY RECIPE

Have you ever heard or tried stir fry using banana peels? Just like many other fruit peels, banana peels also contains a lot of healthful nutrients. Banana peel is rich in potassium and contains much more soluble and insoluble fiber than the fruit’s flesh. ll this dietary fiber promotes better digestion and bowel movements and could even reduce blood cholesterol levels. Banana peel also contains an antioxidant called lutein, which could protect and boost the health of your eyes. And, last but not least, banana peels contain a mood-boosting substance called tryptophan. So next time when you get bananas to make chips, save it’s peel. You can make a healthy stir fry out of it.

INGREDIENTS

1.    Raw banana Peels/ Kaya Tholi / Kele sali : From 5 bananas
2.    Red chilli Powder : 1- 2 tsp
3.    Salt to taste

TO TEMPER

1.    Oil : 2 tsp
2.    Mustard seeds : ½ tsp
3.    Split blackgram / Urad dal : 1 tsp

METHOD 

1.    Take the peels got from 5 bananas. (Peeling of raw banana is very easy. Just remove the top and bottom end. Make slits in the sides of banana, now you can easily remove the peels and keep in water till get cooked) 
2.    Finely chop the peels into thin strips. 
3.    Heat oil in a wok, splutter mustard seeds, urad dal.  Fry until urad dal turns light brown and then add chopped raw banana peel. Mix well. 
4.    Now add red chilli powder, salt and sufficient water. Close it with a lid and allow to cook. 
5.    Serve hot with rice.

VAAZHA KOOMBHU / VAAZHA POOV THORAN RECIPE

Plantain / banana flowers( Vaazha poov / Vaazha Koombu) are rich source of dietary fibers , proteins ,vitamin E and unsaturated fatty acids. It is said to be good for menstrual problems , diabetic disorders and stomach ulcers. A very healthy diet for pregnant women in certain dosage. They are part of many cuisines in the world. They also possess immense medicinal value.

Cleaning plantain flower can be quiet time consuming but it is worth the effort for the health benefits it offers. 

INGREDIENTS

1.    Plantain flower / Vaazha koombu / Vaazha poov : 1
2.    Grated coconut : ½ cup
3.    Turmeric powder : ¼ tsp
4.    Red chilli powder : 2 tsp
5.    Salt to taste

TO TEMPER

1.    Coconut oil : 1tblsp
2.    Mustard seeds : ½ tsp
3.    Black gram/ uzhunnu / urid daal : 1 tsp
4.    Curry leaves : 1 spring 
 

METHOD

1.    First Clean the plantain flower carefully into small pieces.( Please read my post How to prepare Plantain flower / banana flower for cooking? )

2.    Heat a heavy bottomed wok with 1 tblsp of oil and splutter mustard seeds and black gram. Add curry leaves and give a stir fry.
3.    Add chopped plantain flower to the wok and sprinkle some water for cooking, close the lid and allow to cook for some time.

4.    Mix grated coconut with turmeric powder and red chilli powder.
5.    When the plantain flower is almost get cooked, add grated coconut and salt to it and mix well.
6.    Allow o cook it for another  2-3 minutes.
7.    Serve hot with  rice.