Gur Aam Or Instant Sweet Mango Pickle

Gur aam or instant sweet mango pickle.
A sweet tangy and spicy mango pickle. You can call it khatta mitha achar. My mother’s recipe and my most favourite pickle. You need only raw mango, equal quantity jaggery, panch phoran or Bengali five spices, chilli powder and little oil. And the taste is really lip-smacking.

This gur aam or instant mango pickle is flavoured with panch phoran or Bengali five spices. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

And its sweetened with cane jaggery. We All know that jaggery has numerous health benefits.
It acts as a detox, as it helps cleanse the liver by flushing out nasty toxins from the body. Jaggery is loaded with antioxidants and minerals like zinc and selenium, which help prevent free-radicals (responsible for early ageing). It helps boost resistance against infections, hence building stronger immunity.
Source

This week’s our 196 #Foodiemonday bloghop theme is its pickle time suggested by Aruna Saraschandra who blog at Vasus veg kitchen do visit her space for delicious vegetarian recipes.

When Aruna suggested the theme I don’t have any idea what to share because my family is not pickle fan. So I make pickles very rarely. Suddenly I remember my Maa’s gur aam and the lip-smacking taste. I used to make it every year. Because its my most favourite pickle. Do try and enjoy the finger licking taste.

Recipe

1 cup – 250 ml

Raw mango – 500 gram

Salt – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Powdered or grated jaggery – 2 & 1/4 cup

Panch phoran – 1 teaspoon +1 teaspoon

Mustard oil – 1 tablespoon

Water – 1/4 cup

Method

1. Rinse the mangoes Well.

2. Peel and chop lengthwise. Make lengthwise 4 pieces.

3. Marinate with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.

4. Spread the mangoes on a large plate. Keep under sunlight for 3 – 4 hours.

5. Dry roast 1 teaspoon panch phoran or Bengali five spices till aromatic. Seeds shouldn’t be burnt. You can get panch phoran in any super market but if you don’t get it then you can make it at home. See notes to make panch phoran.

6. Let the roasted panch phoran cool down and grind in grinder or mortar pestle. Keep it aside.

7. Heat oil in a heavy bottom pan. Add 1 teaspoon panch phoran or Bengali five spices and let them splutter.

8. Add mango slices and red chilli powder. Fry for 3 – 4 minutes.

9. Now add water and jaggery powder or grated jaggery. Mix well.

10. Reduce the heat. Cook on simmer for 20 minutes or till the mangoes becomes soft. Keep stirring to avoid sticking to bottom of the pan.

11. Add dry roasted and ground panch phoran and mix well. Remove from heat and let it cool down. Jaggery syrup will be thickened when cool.

12. Store in clean and dry jar for later use. But taste before storing. Yummy isn’t it 😊
Enjoy the spicy tangy and sweet gur aam or instant sweet mango pickle.

Note
For panch phoran or Bengali five spices mix 1 teaspoon cumin seeds, 1 teaspoon Nigella seeds, 1 teaspoon mustard seeds, 1teaspoon fennel seeds and 1/2 teaspoon fenugreek seeds. Mix and use as require.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Tender Drumstick Potato Dry Curry With Bengali Five Spices / Sojne Data Chochchori

Tender drumstick potato dry curry with Bengali five spices or sojne data chochchori.
A very simple yet delicious Bengali recipe using panch phoran or Bengali five spices which is consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

You don’t need much spices to make it. You need only turmeric powder, mustard powder and red chilli powder to make this delicious dry curry with tender drumstick and potatoes.

The drumstick or moringa plant is one of those rare species, where every part is beneficial for health and wellness. While the world celebrates moringa leaves and moringa powder as superfoods, the stalks are equally powerful, and have been used since time immemorial in Indian kitchens to add a dash of health to your diet.
Drumsticks are rich in two vital nutrients that are essential to bone health, keeping osteoporosis and osteoarthritis at bay. Calcium and iron are both minerals that are known to enhance the quality of your bones, so consuming an adequate amount of drumsticks can really help with that.
Source

I have used mustard powder in it. You can use mustard paste if you want. You can skip potatoes if you don’t like potatoes. Make it with only drumsticks and enjoy the delicious flavourful drumstick dry curry. Or you can add eggplant and pumpkin with potatoes in this drumstick curry.

Recipe

Tender drumstick – 200 gram

Potatoes – 3 – 4

Tomato – 1 large, chopped

Panch phoran or Bengali five spices – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Salt to taste

Mustard powder – 1 tablespoon

Mustard oil – 2 tablespoon

Water – 1 & 1/2 cup + 4 tablespoon

Method

1. Peel and cut the potatoes into lengthwise.

2. Wash the tender drumsticks well. Cut and discard the both ends. Chop the drumsticks into 1 inch pieces.

3. Mix 1 tablespoon mustard powder with 4 tablespoon water. Stir and keep aside.

4. Heat mustard oil in a pan or wok. Add panch phoran.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

5. Let the seeds splutter. Now add potatoes.

6. Fry the potatoes for 2 minutes or till the potatoes starts to charge it’s colour.

7. Add chopped drumsticks. Saute for 2 minutes more.

8. Add salt, turmeric powder and red chilli powder mix well.

9. Add soaked mustard powder and water and cover the pan. Cook till the potatoes and drumsticks becomes soft and dried up.

10. Remove from heat.
Garnish with coriander leaves.
Serve with steamed rice or Indian flat bread.

Note

You can also add eggplant and pumpkin with potatoes.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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