Amba Khatta (Sweet and Sour Mango Curry)

This is my first recipe for this month BM under Season fruit/ vegetable, My choice for this theme is a very favorite and very popular summer special Mango. I am using raw mango for today recipe, In Andhra cuisine we make a lot of dishes with raw mango. We make a huge number of pickles with raw mango. But for a little change today I am posting a Oriya recipe with raw mango. This is a sweet sour and delicious raw mango curry.
Amba Khatta is a typical Oriya dish, which is a side dish served with rice and dal or with kichidi. In odisy cuisine they make different varieties of Khattas like Tomato - Khajuri khatta, Tomato khatta, Amba Khatta. Amba Khatta is a sweet tangy dish made with raw mangoes so this is also known as Kancha Amba Khatta. This is one of the dishes which they offer lord Jagannath along with Chappan bhog as a mid day meal to God. Use totapuri variety mangoes for this curry, cut with seed and remove the in side seed and make the curry. Along with punch phutana you can add crushed garlic but in Puri Jagannath temple they don't use garlic but they use ginger in the recipe.  

INGREDIENTS:---
Mangoes  ---   2 (totapuri)
Jaggery  ---  1/2 cup grated
Red chilli powder  ---- 1 tea sp
Turmeric powder  ---  1/4 tea sp
Salt to taste
Oil or ghee  ---  4 tea sp
Pancha Phutana  ---  1 tea sp ( mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, Kaloungi).
Ginger paste  ---  1 tea sp
Dry red chillies  ---  2 broken
Curry leaves few
Asafoetida  ---  a big pinch
Roasted fennel seeds  ---  1 tea sp
Roasted fenugreek seeds  --  1/2 tea sp
Water   ----   1 cup
                                                                   

METHOD:---
1. Wash and wipe mangoes and cut in to bite size pieces.
2. Make a coarse powder of roasted fennel and fenugreek seeds and set a side.
3. Heat oil in a pan add pancha phutana, dry red chillies, curry leaves, ginger paste and asafoetida fry for a while then add mango pieces.
4. Add red chilli powder, turmeric powder, salt to taste, stir well and cover and cook for five minutes.
5. Then add grated jaggery mix well and add 1 cup water mix well cover and cook for 8 minutes in a low flame.
6. Add roasted fennel and fenugreek powder mix well and  switch off the heat.
Allow it to cool then serve.
This curry will be a good combination with khichdi, pongali, paratha, dosa, even with curd rice.. 
Let's check the Blogging Marathon page