What you need:
10 - 12 Ambe
Jaggery [Sweetness can be adjusted]
2 - 3 Green Chillies
2 tablespoon Rice flour
1 teaspoon Turmeric
Salt to taste
Coriander
Jaggery [Sweetness can be adjusted]
2 - 3 Green Chillies
2 tablespoon Rice flour
1 teaspoon Turmeric
Salt to taste
Coriander
For Seasoning:
Mustard
Urad daal
Curry Leaves
2 - 3 Red Chilli
Urad daal
Curry Leaves
2 - 3 Red Chilli
How to Make it:
- Soak small mangoes (sakkare gutli ) for a couple of hours so that the skin is clean.
- Discard the water. Soak again in warm water for abt 10 minutes
- Peel the mangoes by hand. Don't throw away the peel. Put it in water and squeeze out the juice and pulp from the peels.
- Add this pulp water, jaggery (adjust the sweetness), salt, slit green chilli, turmeric and let it boil.
- Once it starts to boil, add in a mix of rice flour and water to make the gravy thick.
- Heat little oil, add mustard, curry leaves and red chilli season. Add this to the gravy.
- Cover and bring it to a boil.
- Garnish with coriander.