Amurpikya Amlecho ros

Amurpikya Amlecho ros ( Hard seeded unripe Raw mango curry):

The season of raw mangoes start in the month of Feb-March. And there the aroma of raw mangoes start its journey in every Goan home. The first recipe out of these raw mangoes is the pickle and bhedka( raw mangoes are slitted into long pieces and kept under weight with salt and asafotedia ( hing)). Next come the amlecho ros( raw mango curry) and the sweet pickle once they ripen a little bit ( they are actually hard and unripe) and the seed turns hard. We call such raw mangoes as amurpiki amli. Today I have made curry out of raw mango which is about to ripen( but actually unripe), the hard seeded raw mango. Actually amlecho ros is made when raw mango seed is very tender , which can be easily cut and discarded out. But I got raw mangoes whose seeds have been hardened, but still they are unripe, that means the pulp is still hard and not yet turned soft. So I decided to make a curry out of it.

If you keep such amurpiki amli aside for many days then automatically they ripen and the pulp becomes soft and skin can be easily peeled off with your hand. Such amuripiki amli is the ripe form and  you cannot make curry out of it, you can try for a raw mango chutney or a raw mango halwa.

Let me take you to Goan traditional raw mango veg curry recipe first. This curry can be also made for tender seeded raw mangoes.

Ingredients:
Amurpiki amli or hard seeded unripe raw mango-2
Jaggery-3-4 tablespoons
Salt as per taste
Green chillies-2 long slitted

To grind:
Scraped coconut-1 bowl
Bedgi red chillies-3
Peppercorns-5-6
Tamarind-a small ball just to enhance taste
Water to grind

For tempering:
Oil-2 tsp
Asafotedia(Hing)-1 tsp
Mustard seeds-1 tsp
Karipatta leaves-5-6
Udad dal-1 tsp
Methi seeds-1 tsp


Method:
Wash the raw mangoes , peel them, give 2 big cuts on both sides of seeds and chop into medium size pieces. You may also try to cut as much pieces from side part of its seed ( we Goans call seed of mango as katho).

Grind scraped coconut, bedgi red chillies, peppercorns and half of jaggery into paste using required water.

Heat the cooking vessel, temper with all tempering ingredients mentioned above, then add green chillies and chopped pieces of raw mango along with the seed(katho) or you can keep aside katho to make sweet pickle out of it. Saute everything and add a little water for raw mango pieces to get cooked. Once they get cooked add remaining jaggery, salt. At last add grinded coconut masala, check for consistency and salt, accordingly add more water if required. Give a boil and you are done.

Serve this raw mango curry with Goan rice and potato fry and pickle. Yum!!
You can make similar curry with raw mango with tender seeds, hogplums, bimla, star fruit etc.

This is one of the authentic traditional goan veg curry recipe!! Try out friends!!

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