Mango in Sweet Gravy (Oriya Dish) : ''Amba Khatta''

Mangoes, at this time of the year, sounds strange?? May be it is the last few days for the king of fruits to find a way into the markets. I still see plentiful of them in the local supermarkets, but I am not sure what's the scene back in India. (According to me) Ripe mangoes are best eaten just like that but there are so many things that can be done with raw green mangoes. One such delicious  dish made out of raw mangoes is the 'Amba Khatta' where in amba means Mango and khatta  basically means tangy (in Oriya). This dish comes out of a typical Oriya kitchen. It goes without saying that I have been eating this so often while I grew up back in Orissa (eastern state of India). Summers and especially Oriya weddings - you are sure to get a taste of it!!

Amba Khatta - is basically sweet to taste, where mangoes are cooked with a sweet (slightly tangy) gravy, tempered with typical spices. It is a side dish, best served for lunch. Because of its juicy nature you would need a small bowl to serve it.

This February was the first time I made this here in USA. That was when my aunty (Rina) was visiting us in St. Louis. It was cooked under her supervision and it turned out so yummy that finished a big bowl full of it without even realising.

All that you need :

(about 10 servings)

• Raw mango - 2

• Jaggery / Dark brown sugar - 1-2 cups

• Turmeric powder - 1 tsp

• Salt - 1 tsp

• Water - 4 cups

For tempering - 

• Cumin powder - 2 tsp

• Panch Phoran - 1 Tbsp

• Dry red chillies - few

• Red chilli powder - 1 tsp

• Curry leaves - few

• Oil - 1 tsp

How to make it :

• Take about 4 cups of water in a big kadhai / deep pan. Put it on high heat.

• Cut the mango into small cubes.

• Once the water starts boiling up, put in the mango pieces into it. 

• Put 1 cup of the jaggery / dark brown sugar into the water and mix it well. Cover it with a lid and let the gas be on medium-high.

• It will take about 15-20 minutes for the mangoes to turn soft and get cooked.

• Just check the sweetness of the gravy. In case its still not sweet enough, you may need to add more jaggery / dark brown sugar (this will depend on the sourness of the raw mango).

• Add the turmeric powder and the salt.

• Add the cumin powder. Bring to a boil and mix well.

• Take another small pan. Keep it on low heat and put the oil in it.

• Once the oil is little warm, add the Panch Phoran in it and let it splutter (about 10 seconds).

 

• Add the dry red chillies, the curry leaves and then the red chilly powder. Switch off the gas now. Mix well and let it be on the gas for about 15 seconds.

• Put this onto the kadhai with the cooked mango.

• Simmer for another 5-7 minutes and then switch off the gas.

Let it cool at least for an hour before you serve it.

Note :

• You can use dark brown sugar instead of jaggery.

• If you don't have the ready made Panch Phoran - you can use 1/2 tsp each of cumin seeds and mustard seeds (these are a definite in any kitchen). You can add Fenugreek  (methi) /  Fennel (saunf) seeds separately if you have it.

• Level of sweetness completely depends on your taste buds and also on how sour are the mangoes. So accordingly adjust the addition of jaggery / dark brown sugar. Remember that this dish needs to be really sweet, so don't be miserly in adding sugar.

• To make the gravy little thicker, take 1 tsp of wheat flour and mix it with 2 tsp of water, then put it into the mixture. I basically like my gravy little thin so I don't do this. 

• This dish can be refrigerated and savoured on another day, tastes as good.

• Best served cool (not hot). But in case you like it hot, eat it that way.