Name: Ambyache Saar (Mango Broth) recipe by Sonal Sardesai at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Raw Mangoes - 2, medium size; Ripe Mangoes - 2, medium size; Clarified Butter / Ghee - 1 tablespoon; Cumin Seeds / Zeera - 1 teaspoon; Asafoetida / Hing Powder - 1 /4 teaspoon; Green Chilies,Slit - 2-3; Curry Leaves- 4-5; Jaggery / Sugar - 11/2 tablespoon; Salt - to taste; Fresh Coriander Leaves - 1 tablespoon; Grated Fresh Coconut (optional) - 1 tablespoon; Water - 3 -4 Cups

ABOUT Ambyache Saar (Mango Broth) RECIPE

This is a refreshing, light and easy summer special recipe during the hot,muggy days when one craves for soothing and simple food. It is a traditional Maharashtrian dish which my maternal grandmother used to make and I have learnt this recipe from my mother. It can be paired with a regular roti-sabzi--rice meal or just paired with mushy rice. One normally uses raw mangoes for this recipe but i have used both raw and ripe mangoes for a delicious outcome. This saar / broth can be served hot, chilled or at room temperature, tastes great anyhow.

Ingredients Serving: 4

Raw Mangoes - 2, medium size
Ripe Mangoes - 2, medium size
Clarified Butter / Ghee - 1 tablespoon
Cumin Seeds / Zeera - 1 teaspoon
Asafoetida / Hing Powder - 1 /4 teaspoon
Green Chilies,Slit - 2-3
Curry Leaves- 4-5
Jaggery / Sugar - 11/2 tablespoon
Salt - to taste
Fresh Coriander Leaves - 1 tablespoon
Grated Fresh Coconut (optional) - 1 tablespoon
Water - 3 -4 Cups

Instructions

Wash all the mangoes, green chilies and the fresh coriander leaves separately. Take both varieties of mangoes and slice them neatly.
We only need to use the fleshy seed or the 'koy' as we call it in Marathi, the rest of the flesh of the raw mangoes can be used to make pickle, panna or chutney and the ripe mango flesh can be just eaten by itself or used for salad,shakes or other desserts.
In a non stick pan / kadhai, heat the ghee. Add the cumin seeds, asafoetida, curry leaves and the green chilies.
As these are start to sizzle, add the 4 mango seeds. Stir and mix gently with the sizzling ingredients in the pan.
Now add the water (first add 3 cups and later you could add another cup depending on the desired thin /light consistency you want for your saar/broth) , the jaggery / sugar and the salt and cover and simmer for about 7-8 minutes on slow heat after the first boil.
Once the fleshy seeds are soft and cooked take the pan off heat.
Transfer to a serving bowl and garnish with chopped fresh coriander leaves and the grated fresh coconut. Serve with a regular roti-sabzi-rice meal.

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