Aamgura (khatmitthi) is very famous in north India especially in Bihar; in Rajasthan it is called laungi. This is summer recipe because raw mango is available only in the summer season in north India.
Many raw mango dishes are cooked daily to beat the scorching summer; aamgura is one of them…
- Raw mango: 250gm.
- Jaggery/Sugar: 100 gm.
- Salt: 1 teaspoon
- Panch phoran: 1 teaspoon
- Red chili: 1 no.
- Turmeric powder: ½ teaspoon
- Bay leaf: 1 no.
- Mustard oil/ cooking oil: 1 tablespoon
- Peel off and chop raw mango into big chunks or your shape of choice, discarding inner soft white part of the seed, boil the pieces and discard the water. Keep aside.
- Grate the Jaggery, keep aside.
- Take fry pan, let oil start to smoke add panch phoran, bay leaf and red chili, sputter for few seconds add boiled raw mango pieces.
- Stir fry for couple of minutes add turmeric powder and salt. Stir it for few seconds add a cup of water and Jaggery, let it boil for couple of minutes till gravy consistency comes up to your desired consistency. Put off the flame.
- Aamgura (raw mango khatmitthi) is ready to be served. Serve as a dip with snacks or side dish of main course or any meal.
- It can be used for 3-4 days at room temperature and for a week or two in the refrigerator.