Friday, May 7, 2010
Aam Bata – Green mango paste with spicy flavour
Those were the days when the mixer-grinder was not a household kitchen appliance. It was the everyday morning duty of Thakur (our cook) to sit on the Pee(n)Dee (a very low wooden sitting stool), with the Sheel Nora (traditional grinding stone to grind spices) and grind the spices. It was always the Holood (haldi) that came first. Then came the Jeera (cumin seeds) followed by Dhone (coriander seeds) and last the Lal Lonka (dry red chillies). He made sure he had a bowl of water by his side to make the grinding easy. After finishing with each and every individual grinding, he poured little water on the grinding stone and drained the water into that spice bowl.
Posto (poppey seeds) and Sorshe (mustard seeds) were also done on the grinding stone. These were not the everyday spices. Freshly made paste gave out its distinctive flavour when they were used in cooking.
Aam Bata (green mango paste) was also done on the Sheel-Nora. With advancement, the mixie has come handy in the kitchen. What a relief to the person who is there cooking for everyone in the home.
Summer time and with lots of green mangoes in the market this is an easy-to-make item with a cool effect.
For the Aam Bata we need:
1 big green mango. Wash, peel and cut in tiny pieces. Throw away the hard seed.
2-3 green chillies. Depends on the heat of the chilly. If you want it hot and spicy, can add more.
4-5 cloves of garlic (optional). At times I use garlic but not always. Garlic gives out its distinctive flavour.
Salt to taste.
Sugar, again this will be to your taste. I like it with a balanced sweet-sour taste.
Put all the ingredients in the mixie jar and grind it without using water. Let the mango remain a bit rough.
I serve it during lunchtime with rice, dal and curry in place of mango chutney. Serve it the way you like. Relish the distinctive taste and flavour of green chillies, garlic and of course the raw mango.