Ambe Upkai is a recipe from the Konkan region of India. It is a recipe served during functions like marriage, etc. It goes best with rice or can also be served as a soup as well.
Ripe Mangoes – 4
Green Chilli – 4 (slitted)
Turmeric (Haldi) Powder – ¼ tsp
Gur (Jaggery) – 2 tbsp
Tamarind – small gooseberry size
Rice Flour or Maida – 1 tsp
Salt to taste
Oil or Ghee – 1 tbsp
Fenugreek (Methi) – 12 to 15 seeds
Mustard (Rai) – ¼ tsp
Black Gram (Urad Dal) – ½ tsp
Red Chilli – 1 (Broken)
Curry Leaves – 1 strand
Hing (Asafoetida) – 1 pinch
Wash and peel the Mangoes. Immerse the skin in a cup of water; squeeze the skins to take out all the pulp sticking to the skin. Discard the skin.
Pour the pulpy water into a pan in which the curry will be prepared. Soak the Tamarind in in ½ cup of water, soak for some time and extract the Tamarind juice. Add this Tamarind water to the pan containing the pulp water already.
Add Green Chilli, Haldi Powder, Jaggery and salt to it.
Boil it for 4 to 5 minutes in medium flame. Add the Mangoes and boil for another 5 minutes. Adjust salt.
Add Rice Flour or Maida to ¼ cup of water, mix well and add to the curry. Stir continuously to avoid lump. Bring to a boil.
Heat the Oil or Ghee in a spatula. Add Rai and Methi. When it crackles, add Urad Dal, Red Chilli and Curry Leaves.
When it turns brown, add this seasoning to the curry and cover with a lid for a minute.
If Mangoes are very sweet, avoid adding Jaggery.
Small sized Mangoes are preferred for this dish.
If Mangoes are big in size, chop them and use.