(A sweet and savory dish made from raw mangoes )

“Don’t eat anything your great-grandmother wouldn’t recognize as food.” - Michael pollan

I have to admit that I totally agree with this quote. People in our grandma’s times were so healthy and happy! One of the secrets of their health was food! People of that generation ate simple homecooked food. In the age of junk food, isn’t it important to hold on to the beautiful traditional recipes too? These recipes have existed in our culture for ages and are totally foolproof! I believe, that the wisdom and science that these recipes hold are worth preserving! No matter what part of the world we come from, we all have some heritage food, that is part of our culture. Today I want to share one such recipe that is made in almost every Maharashtrian household, in the summer season- Methamba!

Methamba is a Maharashtrian side dish made from methi (fenugreek) seeds and amba (raw mangoes). Raw mangoes (kachchi kairi) have so many health benefits! Apart from being rich in vitamin C, calcium, and magnesium- raw mangoes are good for skin and hair. Raw mangoes are a natural remedy for all gastrointestinal problems like acidity, indigestion, etc.

Fenugreek seeds are well known for their weight-loss ability. These seeds are great for lowering blood sugar levels, as they lower the absorption of sugar in the blood and stimulate insulin production of insulin (a hormone that regulates the amount of glucose in the blood) and they are great for hair too! So let us now start making this lovely dish!

Ingredients

• 2 cup raw mangoes cut into pieces (kairi)

• 1 cup jaggery grated (gud)

• 1/2 tsp fenugreek seeds (methi dana)

• 1/2 tsp mustard seeds (rai)

• 1/2 tsp turmeric powder (haldi powder)

• 1 tsp red chili powder (lal tikha powder)

• 1tbsp oil

Method

• Wash the raw mangoes properly and pat them dry. Cut them into slightly large pieces as shown in the above picture.

• In a heavy bottom pan, heat oil and add fenugreek seeds, and saute for a minute on low flame.

• Add mustard seeds, haldi, and red chili powder, and immediately add cut raw mangoes. Mix well.

• Cooking the mixture on a low flame. Cover the pan with a lid and cook for 7-8 mins. You can add a little water if needed.

• Add grated jaggery and cook again till the mangoes are soft. The mixture will now be thick. Turn off the heat.

METHAMBA IS READY TO SERVE !!

Notes -

• You can cut the jaggery into small pieces instead of grating it. It would just take a little longer for the jaggery to melt and the mixture to thicken.

• If you are using a jaggery block, microwave it for 30 sec before grating/cutting it. This makes the block a bit softer and the process of grating/cutting becomes easy.

• Store this in an air-tight container and refrigerate for over 6 months.

• Methamba can be eaten with roti, rice, or bread. Spread it on roti and roll it. Add it on rice with dollops of ghee and relish it. Spread on the bread like jam and enjoy!