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Let’s make Maharashtrian traditional recipe methamba today. As the name suggests, it is the combination of methi that is fenugreek seeds and amba means raw mango. Also it is more popular in Maharashtra. This is a summer special recipe as mangoes are available in summer only. It tastes spicy, tangy, a little sweet and bitter. This is a good side dish often enjoyed woth rice or chapati. It is a very easy and simple recipe. It looks tempting and has a good shelf life!! Our cuisine is rich in flavors and follows the season. What I mean to say is, the dishes are prepared keeping the seasons in mind. This is one such recipe. You can try methamba at home and write to me. Do not forget to like, share and subscribe.

Ingredients:
• 300~350 gm Kairi / Raw Mango
• 2 tbsp Oil
• 1 tsp Mustard seeds
• 1/4 tsp Hing
• 1 tsp Fenugreek seeds
• 4~5 dry Red chilies
• 1/2 tsp Turmeric powder
• 1 tsp roasted Cumin powder
• 2 tsp Red chili powder
• Salt to taste
• 1 gup Gudh / Jaggery
• 1/2 cup hot Water

Method:
• Wash the raw mango really good and peel it.
• Cut the raw mango into medium size pieces.
• Heat up oil on low heat in a pan and add mustard seeds.
• When mustard seeds pop up add hing, fenugreek seeds and dry red chilies and fry well.
• Add the raw mango and mix well.
• Add turmeric powder and mix well.
• Fry everything well together.
• Cover and steam the kairi for about 2 minutes.
• Remove the lid and mix well.
• Cover and steam again for 2 more minutes.
• Repeat the process until kairi is cooked soft.
• Add roasted cumin powder and red chili powder and mix well.
• Fry it well for about 23 minutes.
• Add salt and jaggery and mix well.
• Add hot water and mix well.
• Cover and steam the methamba until kairi is cooked well.
• Turn off the gas and methamba is ready.
• When methamba cools down completely, store it in an airtight container in freeze. It has shelf life
of about a 1 – 1 1/2 month.

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