Bitter gourd curry with Raw Mango

Ingredients for curry:
3-pieces of bitter gourd,
1-big raw mango,
2-medium size onion
1-tbsp red chilli powder,
1\2-tbsp turmeric powder,
1-big piece of jaggery,
Salt to taste.

For the tempering:
2-tbsp oil,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-tbsp asafoetida(Hing).
Method:
Step 1: Peel the bitter gourd and onion; cut in to small pieces. Also cut raw mango with skin into medium pieces.

Step 2: Heat the oil in think bottom pan. Add mustard seeds, cumin seeds and hing in it.

Step 3: When seeds are tempering than add cut bitter gourd pieces.

Step 4: Cook this bitter gourd pieces until they become crispy.

Step 5: Then add cut onion pieces and cook for just 2 or 3 minutes (Onion transparent not golden brown) on medium flame.

Step 6: Add raw mango pieces on medium flam.

Step 7: When mango pieces become soft then add all remaining masala in it.

Step 8: Mix all masala very well and string constantly for 2-minutes on law flame.

Step 9: Turn off the flame and serve hot with Roti and Curd.

If you don’t like taste of bitter gourd then you enjoy with Black plum or Jamun.:)

Sending the Bitter Gourd with green mangos to Pooja from My Creative Ideas for her VOW: Bitter Gourd

Mango-Spicy Aachar (Khatu Athanu)

Ingredients:
1-Kg mango pieces,
200 gm ready made Ramday Achar masala,
300ml mustard (sarson) oil,
2-tbsp turmeric powder,
2-tbsp salt.

Method:
Step 1: Cut the Green mango in to medium pieces.

Step 2: Wash the mango pieces and dry with a towel.
Step 3: Sprinkle salt and turmeric powder and keep in a glass jar for one day.
Step 4: After one day mango pieces color is slightly yellow and soft.
Step 5: Remove extra water and dry this pieces over the muslin cloth for 2-hours.

Step 6: Take dry vessel, now add ready made ramdav aachar masala with dry mango pieces.

Step 7: Mix well with spoon.

Step 8: Take clean and dry glass jar and fill the glass jar with prepared aachar.

Step 9: Heat the mustard seeds oil till smoking hot. Allow to cool to room temperature.
Step 10: Now pour this oil in the prepared aachar jar.

Step 11: Leave it for 2-3 days till the mango pieces are totally soft.
Step 12: Care should be taken to take out the aachar for use only a little at a time.

Note : Also using a clean dry spoon to take out the aachar is of almost importance.

Kairee Panha (Raw Mango Juice)

The MANGO is known as the “King of Fruit” throughout the world.

A delicious summer cooler made from raw mangoes, flavored with pepper Powder.:)

Ingredients:
2- Raw mangoes,
1\2-cup sugar,
1-tbsp pepper powder,
1-tbsp kala namak,
Salt to taste.

Method:
Step 1: Peeled the mangoes and cut in to cube.

Step 2: Combine the mangoes with 1\2-cup water.

Step 3: Cook in pressure cooker for one whistle.

Step 4: Cool in room temperature and add sugar in it.

Step 5: Grind in a blender to make a puree.

Step 6: Turn on the flame and cook for another 4-5 minutes.

Step 7: Remove from flame and add pepper powder, kala numak and salt to taste.

Step 8: Cool completely and store refrigerated in an air-tight glass jar.


How to proceed:
When you wish to serve, take 3 or 4 tbsp of this mixture in a glass and top it with water and ice.
Serve immediately.
Submitting to RCI June: Maharashtrian Cuisine!


I am happy to participate in the 'Regional cuisines of India' event, which is started Lakshmik from "Veggie Cuisine" and Nupur from "One hot stove" is the host for this event in June.:)