Bangloreans!! Can you guess which road is it from the photo? It is the current airport road. It is totally green and pleasure to drive through. But, we all know it won't stay long this way, so thought of capturing this image. Well, I remember about 10 years ago; all Bangalore roads looked like this.
Thotapuri mango medium size 1
Salt 1 spoon
Chilli powder (medium spice) 1.5 spoon
Daniya powder 1 spoon
Jaggery 2.5 spoon
Methi 1/4 spoon
Oil 1 spoon
1. Fry the methi seeds without oil in the vessel and make powder of it.
1. Remove the skin of the mango and cut into big pieces
2. In a thick bottom vessel add oil and add mustard.
3. Add the mango pieces to the oil and sauté for 30 seconds.
4. Add salt, chili powder and daniya powder to the mango pieces and sauté for 30 seconds.
5. Add water so that it just covers the mango pieces.
6. Cover the vessel and leave it to boil.
7. When you put the spoon through the mango it must go through it, then the mangoes are done.
8. There must be some water still left in the vessel, if not add 1/4 cup of water. Add jaggery and methi powder and let it boil for 2 minutes.
This can be eaten with rice, chapatti or even bread.
When my mother in law made mango gulamba at home, I immediate became its fan. I made it multiple times, as long as the mango season lasted.
Raw Totapuri Mango Medium size 1
Sugar 1/2 the quantity of the Totapuri Mango pieces
1. Totapuri Mango must be medium raw, it must have a slight yellow tinge.
2. Cut the mango into small slices.
4. In the same measuring cup measure the sugar. Sugar must be exactly half the quantity of mango pieces
7. Once the syrup has reached the required consistency, add the mango pieces.
9. When the mango pieces must become a little transparent, hold up one piece of mango in a spoon and watch it, if it flattens then the Gulamba is done.
10. Remove the vessel from the flame and cool it before eating.