KERRY KA GUR AMBA
Gur Amba is made from Raw Mango and the name is derived from Gur (Jaggery) and Amba derived from Aam or Amb means Mango as called in Urdu and Sindhi.
It is a traditional dish and mostly used in rural areas of India and Pakistan, a very healthy recipe. Good for the Digestive system. Can be eaten directly, both warm or cold or with bread as well.
As the Mango season has started and Kerry (Raw Mango) season is near to end, I am giving some recipes of Kerry (Raw Mango) here for my viewers.
So with the name of ALLAH, we are going to start our delicious Gur Amba.
EQUATION:
Cutting & Peeling: 15 minutes
Cooking: 25 minutes
Yield: a Medium Bowl serves 6
Expenditure: 60 Rupees (Half a Dollar)
INGREDIENTS TO BE USED:
- 500 Grams Kerry (Raw Mango)
- 300 Grams Gur (Jaggery)
- 1/2 Cup Wheat Flour
- 1-1/4 Litre Water
- 1/2 Cup Vinegar
- 1/4 Cup Ghee or Oil
- 5-6 Laung (Cloves)
- 1-1/2-inch stick Dar Chini (Cinnamon)
- 1 Tablespoon Kuti Lal Mirch (Red Chili Flakes)
- 1 Teaspoon Salt
- 1 Teaspoon Roasted and Grounded Sufaid Zeera (Cummin seeds)
OUR PREPARATION:
- Peel and Cut the Kerry in cubes or any other cut and remove the seeds.
- In a pan put water and Gur and cook till the Gur is dissolved.
- Add Laung and Dar Chini and cook for 2-3 minutes in it.
- Add Kerry pieces now and cook till the Kerry is soft and has absorbed Gur in it.
- in a separate small pan heat ghee or oil and toast the wheat flour, stir till there are no lumps, add a little water to dissolve the lumps and pour this mixture in the Kerry and Gur Mixture.
- Stir to combine till wheat flour is completely absorbed
- Add Kuti Lal Mirch, Zeera & Salt.
- Put off the heat and add Vinegar
- Enjoy warm or cold with spoon or bread.
- Can be stored in Refrigerator for longer periods in sterilized Jar.
Hope you'll like this simple Gur Amba Recipe and try it without having any FEAR OF FAILURE.
INSHAALLAH our next recipe will be "Chicken Samosa."
Thanks,
NOVICE
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