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Mango season in Maharashtra begins with the onset of kairis or raw mangoes pouring into the market and there are a variety of traditional recipes made using these. Methamba is one such recipe made using kairis and the preperation style is similar to the Kacche Aam ki Launji made in U.P. It makes for a perfect side dish or condiment accompanying a typical Indian meal of dal,sabzi,chawal,pooris ,paranthas or rotis. The chutney like consistency of methamba and the tangy,sweet and sour flavours guaranteed non-stop finger-licking indulgence !!!!
i love kairis, will try u=your recipe soon
Heat Oil in a kadai/ aluminium pan/non-stick pan.
Give a tadka of the mustard seeds, methi seeds, whole red chilli and hing.
As the above ingredients start to splutter, add the turmeric and red chilli powders, stirring briskly.
Now add the raw mango pieces and the seeds, stir well, cook for 2-3 minutes, stirring once in a while till soft.
Add the water, the salt and the jaggery and cook for another 2-3 minutes till the mixture attains a thickish sauce like consistency.
Cool. Store in the fridge. It should be fine for up to two weeks under refrigeration.
Enjoy with Pooris, Paranthas, Dal-Chawal on the side.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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John Doe
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Ohio
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