Summer is the season for mangoes and aam ras (mango pulp) is made for meals often. Once the pulp is extracted, the seed is used to make this dish. It has mango notes and is sweetish and spicy. It is eaten in place of daal along with roti, sabzi and ofcourse aam ras.
2-3 mango seeds (just after pulp is extracted)
1 inch knob ginger minced
2-3 green chilies
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
Dash of sugar (optional)
1 tablespoon oil
1/2 teaspoon jeera (cumin seeds)
1/4 teaspoon raee (mustard seeds)
Coriander for garnish
Soak the seeds in about 5-6 cups of water and put them to boil. Add the ginger, chilies, chili powder and turmeric and boil them for 15-20 minutes. In a separate vessel, heat the oil and add the jeera and raee. When they start to crackle add it to the mango water. Add sugar and salt to taste and bring to a boil. Garnish with coriander and serve hot!
I am sending this to Nithu Bala's Think Beyond The Usual - Fruits.