Friday, February 14, 2014


AmbayaKhola  is a side dish served with dal ( Dalitoy) and rice. Ambaya is mango and Khola is thin  gravy. Simple to prepare, is sweet and tangy.

My Ingredients:
Mangoes  :   6 small one. ( We use a kind of mango called in konkani Ghota these are small, and has mixed taste sweet and tangy).
Mustard seeds : 1 tsp.
Curry leaves   : 2 strands.
Dry red chillies : 3-4.
Asafoetida       : pinch.
Jaggery          : 1/4 cup grated.
Oil                 : 1 tbsp  ( either use vegetable oil or coconut oil, being  a coastal person i prefer coconut oil).
Salt                : 1 tsp.

  1. Peel the skin of mangoes. Seperate out peeled mangoes and peels.
  2. Now using 1 cup of water squeeze the peels lightly,  till we get pulp. Now remove the peels and retain the pulp.
  3. In a wok, add oil when oil becomes hot, add mustard seeds let it crackle. Add curry leaves, red chillies, asafoetida, fry for a minute, Now add mango pulp ( from step 2), cook for 3 minutes on medium flame, add peeled mangoes and jaggery. Adjust for salt.  Cook for another 5 minute on medium flame.

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