Konkani Ambe Upkari

My last blog post was Ambe Sasam. Today I am back with another Konkani savory sweet recipe with mangoes. Upkari in Konkani is a less spicy veggie stir fry with coconut. This is a Mango Upkari recipe where mangoes are cooked in a similar way. I have used Mexican Champagne Mangoes which are easily available here in US.

Ingredients:
Mangoes - 4 medium
Grated Coconut - about 3 tbsp
Green Chilies - 1 or 2
Dry Red Chilies - 1
Mustard Seeds - 1/4 tsp
Urad Dal/Split Black Gram - 1/4 tsp
Fenugreek/Methi Seeds - 1/8 tsp
Curry Leaves - a sprig
Asafetida/Hing - 1/4 tsp
Turmeric/Haldi - 1/8 tsp
Jaggery or Brown Sugar - 1 tsp
Oil preferably Coconut Oil
Salt

How to cook Konkani Ambe Upkari:

• Wash curry leaves and pat them dry. Wash and peel the mango skin.
• Heat about 1 tsp oil in a pan. Add mustard seeds, urad dal, fenugreek seeds, curry leaves, red chillies (break it into 2 - 3 parts) and asafetida. When mustard seeds pop, add the peeled whole mangoes and about 1/2 cup water. The Urad (Udid) Methi tempering is optional.
• Also add grated coconut, lengthwise slit green chillies, salt and jaggery. Cook it covered till mangoes turn soft and pulpy. Add jaggery based on the sweetness of the mangoes.

Serve Ambe Upkari as a side dish with meals.