This evening I suddenly had an urge to eat Aamer Ambol. To tell you the truth I had never tasted this before in my life. You must be wondering how is it possible to miss something I had never done before; so was I!
Thanks to Gouri, a dear blogger, I made this tonight. I loved it! My husband said I should try and make Bengali dishes more often :)
Here is the original recipe by Gouri Guha.
http://gouriguhas.blogspot.com/2010/05/aamer-ambol-simply-bengali-way-green.html#comments
The recipe called for Rosgulla syrup which i didn't have. So I just used 1 tsp of sugar instead. Its a simple recipe. Peel one green mango and cut them into pieces. Take 1 tsp of oil and add 1/2 red chili (I don't like my food too hot) and 1 tsp of mustard seeds. When it starts to splutter add mango pieces. Add 4 tbsp of water and cover to half cook. Then add a little salt and turmeric powder. cook until mangoes are just about done and add 1 tsp of sugar and a pinch of red chili powder. That's it!
I was very apprehensive in the beginning for I had never ever mixed red chili powder and sugar but Voila! the taste is soooo good!
Perhaps I will add another tsp of sugar next time and serve this as a side salad with wine.
Again, thanks to Gouri.
Yes Gouridi is a genius when it comes to cooking. Amer ambol is a very favourite summer chutney for us Bengalis. love your preparation too. looks sweet n tangy
ReplyDeleteIndeed she is :) Just seen your recipe! Loved it.
ReplyDeleteForgot to add, is this how its supposed to look sayantini? I had a feeling i added more haldi than its necessary.
ReplyDeleteLove the tanginess and sweetness of this dish, perfect:)
ReplyDeleteWhat a smart idea to use leftover rasagulla water . Loved it.
ReplyDeleteThats such a delicious dish, Madhu :)
ReplyDeleteI have got a lot of responses asking about the source of custard apples in this season...so have updated my post, please have a look on my blog.
http://rachanakothari.blogspot.com/2010/05/custard-apple-lollies.html
Thanks Malar, Nisha and Rachana.
ReplyDeleteTangy and sweet...a delicious dish.would love to try this..thanks dear.
ReplyDeleteMadhu, your Ambol looks great. thanks for the compliment and highlighting my recipe. Always we get a chance to learn from others.
ReplyDeleteSeeing the picture, it looks a typical Bangali Aamer Ambol...jokes apart, thanks for all the sweet words.
Life is terrible here, mercury crossing the 45deg mark...feeling very sick...can't bear the heat...
Oh MY! Gouri...45 D C is too high! Keep hydrating yourself. Be safe.
ReplyDeleteI loved this recipe Gouri. This weekend I am having a few family friends over. I am going to make this for them.
Thanks Suja!
ReplyDeleteI make it quite often in summer, but you have given me a new idea .of using rasogulla syrup:)
ReplyDeleteWelcome Renu :)
ReplyDelete