Methi Amba - Maharashtrian Recipe - Gahukar's Kitchen INGREDIENTS: Peeled Roughly Chopped 4 Raw Mangoes (500 grms) 150 Grms Jaggery/Gud 2 Tbsp Sugar Roughly Chopped 4-5 Green Chilies 10-12 Curry Leaves Finely Chopped 4-5 Garlic Cloves 1 Tbsp Grated Ginger Finely Chopped Coriander Leaves 1 Tsp Fenugreek Seeds 1 Tsp Cumin Seeds 1 Tsp Mustard Seeds 1/2 Tsp Turmeric Powder 1 Tbsp Red Chili Powder 2 Tbsp Oil Salt To Taste METHOD: 1.Wash and wipe 4 mangoes Peel and cut into big size pieces 2.Turn on flame and heat oil in a kadai 3.Add fenugreek seeds,cumin seeds and mustard seeds fry and let it crackle 4.Once they start crackling,add chopped garlic cloves and grated ginger Saute for a minute on medium flame 5.Add chopped green chilies and curry leaves in the kadai Saute for a minute 6.Add turmeric powder,red chili powder and salt to taste Mix it well for few seconds on low flame 7.Add chopped mangoes. Saute them for 5 minutes 8.Cover it with lead and let mangoes cook til they become soft 9.Stirr them and water if required 10.Add jaggery and sugar Saute and cook it again for 2-3 minuts on low flame 11.Now Methamba is ready Turn off Flame 12.Serve Methamba in a bowl Serve this methamba with puri,chapati and paratha 13.Garnish with chopped coriander leaves If you store methamba in a fridge,you can use 1-2 weeks