Wednesday, June 17, 2009


It's June and almost Mango season is ending……….. So I thought last time I will prepare Methamba for this season. It's a typical Maharashtrian side dish. The name itself describes ingredients Methi(fenugreek seeds in marathi) and Amba (Mango in marathi). Raw mango is used for this recipe. Its a sweet, sour ,spicy and with little bitternees tastes. In Karnataka it is known as 'Bhishi Uppinkai (Hot Pickle). It is very easy and quick to make. And can be store in refrigerator for several days.

Raw mango -1 large
fenugreek seeds (Methi dana)- 1 teaspoon
Grated Jaggery -1/2 cup
Red chilli powder -1 teaspoon
Oil - 1 tablespoon
Mutard seeds - 1/4 teaspoon
Turmeric powder -1/4teaspoon
Asafetida (hing) - a pinch
Salt to taste

Wash and peal raw mango. Make small pieces. Don't use the seed. Heat the oil in a Kadai. Add mustard seeds and when it start spluttering add turmeric powder and asafetida. Then add fenugreek seeds and saute it till it get slightly brown. Now add raw mango pieces. Saute it so that it will get coated with the tadka. Add chilli powder, salt and 1/4 cup of water. Cover it and cook it till mango get cooked properly. Now add jaggery. You can adjust the quantity of jaggery as per the sourness of mango. Cook for another 5-6 minutes without lid. Consistency should be little thick. Methamba is ready, you can serve it with roti, paratha or bread also. Refrigerate it for several days.

I would like to contribute this recipe for cooking4allseason's Mango Mela!


Sunshinemom said...

I have tasted this at office. Very tasty. Thanks for the recipe. I appreciate your posting authentic recipes:)

CHAITRA said...

Never tasted something like this!!You have got very authentic recipes!!!
Drop in sometime!!

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