Ripe Mango Gravy (Ambe Hummane/Upkari)
Ambe Hummane(also called Ambe Upkari) has been a regular affair in the summers for ages. It is a typical Konkani dish and I wonder if mango is cooked this way in any other cuisine.This dish is made from the smaller mangoes which can only be eaten by sucking out the flesh(called ghonto in Konkani). We dont use Alphonso or other sweeter varieties like Baiganpalli for this dish. Smaller, juicier and slightly sweet and sour mangoes are used for this dish.
This summer I stored some of these mangoes after deskinning them in the freezer. They were perfect even after 4 months and tasted just like fresh mangoes.
While trying to write this blog entry, I tried to think of how can I name this Konkani dish in English and I think the English name I came up with just doesnt give the essence of this dish..anyone has a better suggestion?? Please leave a comment
8 mangoes1 tsp mustard seeds
1 tsp urad dal
1 green chilli
2-3 red chillies
10-15 curry leaves
1 tsp jaggery
1. Remove the skins of around 8 mangoes and squeeze out any pulp from the skins.
2. Heat 2 tsp oil in a pan. When hot add 1 tsp mustard seeds. When they start spluttering, add 1 tsp urad dal. Add 1 green chilli, 2-3 red chillies slit in half, 10-15 curry leaves and saute till the urad dal is slightly reddish in color.
2. Now add the mangoes and 1 cup water. Add 1 tsp jaggery (you can add more if your mangoes are not sweet), 1/2 tsp salt.
3. Close the lid and cook for a good 10 mins on low flame.
4. You can garnish with some grated coconut and serve this as a side dish.