Ambyachey Sasav(Mango Vegetable)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 134.5
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 107.0 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 2.9 g
- Protein: 2.0 g
View full nutritional breakdown of Ambyachey Sasav(Mango Vegetable) calories by ingredient
Introduction
This is another of my all time favourites.My mother is a Konkani and these dishes are a part of my childhood memories.This dish is made from the same wild Mangoes which are available and very popular all over India and then were plenty.Today these can hardly be seen in Mumbai except from the last week of May till mid June.There are two variations of this Recipe and I'm giving both. This is another of my all time favourites.My mother is a Konkani and these dishes are a part of my childhood memories.This dish is made from the same wild Mangoes which are available and very popular all over India and then were plenty.Today these can hardly be seen in Mumbai except from the last week of May till mid June.There are two variations of this Recipe and I'm giving both.Number of Servings: 6
Ingredients
-
500gms.ripe Wild Mangoes(Raival Ambey)
0.5cup shredded Raw Coconut
5-6 medium hot Green Chillies
1lump of Jaggery 2"diameter grated
OR
5tsps.Brown Cane Sugar
5tsps.Black Mustard Seeds
2tsps.Asafoetida Powder(Hing)
1.5tsp.Turmeric Powder
1tsp.Fenugreek Seeds
1tbsp.Sesame Oil
Directions
PREPARATION
Soak mangoes in cold Water for 30 minutes.Peel and wash out the Mango Peels to obtain a thick Juice.Grind the Raw coconut,2.5tsps.Black Mustard Seeds and the Green Chillies to a fine Paste.
METHOD
Heat Oil in wok.Add the Fenugreek Seeds,Black Mustard Seeds,Turmeric Powder and the Asafoetida Powder.When these sputter add the peeled Mangoes,Mango Juice and Salt to taste.Cover and simmer for 7-8 minutes.Stir in the Sugar and the Raw Coconut Paste and mix well.Adjust the Seasonings.Simmer for 5-7minutes more and serve hot as a side dish with Chappaties.
VARIATION
Mix together the peeled Mangoes,Mango Juice,Coconut Paste,Sugar and Salt to taste. Heat Oil in a wok.Add Fenugreek Seeds,Black Mustard Seeds,Turmeric Powder and the Asafoetida Powder(Hing)in the order given.Pour over the prepared Mango Mixture and stir well.Cover and let stand for 10 minutes for all flavours to assimilate.Serve with hot Chappaties.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Soak mangoes in cold Water for 30 minutes.Peel and wash out the Mango Peels to obtain a thick Juice.Grind the Raw coconut,2.5tsps.Black Mustard Seeds and the Green Chillies to a fine Paste.
METHOD
Heat Oil in wok.Add the Fenugreek Seeds,Black Mustard Seeds,Turmeric Powder and the Asafoetida Powder.When these sputter add the peeled Mangoes,Mango Juice and Salt to taste.Cover and simmer for 7-8 minutes.Stir in the Sugar and the Raw Coconut Paste and mix well.Adjust the Seasonings.Simmer for 5-7minutes more and serve hot as a side dish with Chappaties.
VARIATION
Mix together the peeled Mangoes,Mango Juice,Coconut Paste,Sugar and Salt to taste. Heat Oil in a wok.Add Fenugreek Seeds,Black Mustard Seeds,Turmeric Powder and the Asafoetida Powder(Hing)in the order given.Pour over the prepared Mango Mixture and stir well.Cover and let stand for 10 minutes for all flavours to assimilate.Serve with hot Chappaties.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.