Ambe umman (sweet mango curry) is a sweet konkani dish. So in this recipe, instead of mangoes, I used banana. The only difference I did was I used cornflour for making the gravy a bit thick. The sweetness was just perfect and the softness of the fruit is well cooked. It is very easy to make and very less time consuming.
INGREDIENTS
10 Yellow Bananas
1/2 Cup Jaggery
2 Dry Red Chillies
Few curry leaves.
1 tsp Mustard seeds
1/2 tsp Jeera
1 tsp Pepper pd
1 tsp Cornflour (optional)
Water as needed (according to the consistency)
1 tbsp Coconut oil
Pinch of salt.
METHOD
In a kadai, add oil mustard seeds. Once its splutter ,add jeera, curry leaves, and red chilly. Once its fryed add banana with pinch of salt. Once the fruit is cooked, add grated jaggery with required amount of water if required. If its too watery then add cornflour to adjust the thinckness. Bring to boil and switch off. Serve hot with meals.
Enjoy!!
INGREDIENTS
10 Yellow Bananas
1/2 Cup Jaggery
2 Dry Red Chillies
Few curry leaves.
1 tsp Mustard seeds
1/2 tsp Jeera
1 tsp Pepper pd
1 tsp Cornflour (optional)
Water as needed (according to the consistency)
1 tbsp Coconut oil
Pinch of salt.
METHOD
In a kadai, add oil mustard seeds. Once its splutter ,add jeera, curry leaves, and red chilly. Once its fryed add banana with pinch of salt. Once the fruit is cooked, add grated jaggery with required amount of water if required. If its too watery then add cornflour to adjust the thinckness. Bring to boil and switch off. Serve hot with meals.
Enjoy!!
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