Mangalorean Style Ambe Upkari Recipe - Ripe Mango Curry

Step 1: To begin making Mangalorean Style Ambe Upkari Recipe, wash mangoes well

Step 2: Peel the skin with your hands

Step 3: Some mango pulp will be adhering to the skin; that is ok; it will not go waste

Step 4: Place the peeled mango in a saucepan and the peels in a bowl

Step 5: Add water, about 1/4 cup to the bowl with the mango peels, just enough that they are dipped in water

Step 6: Keep squeezing the peels well in the bowl with your hands to remove the pulp still sticking to it as much as possible

Step 7: Transfer this water to the saucepan containing the peeled ripe mangoes

Step 8: Keep repeating (adding more water) until the water is almost clear

Step 9: Add slit green chillies to the mangoes in the saucepan

Step 10: Heat on medium heat and bring to a boil

Step 11: Once it comes to a boil, reduce the heat and simmer for about 10 to 15 minutes until the mangoes are cooked well and become soft; about 15 to 20 minutes

Step 12: Add jaggery to taste along with some salt; adjust to suit your taste; mix well

Step 13: Simmer for about 5 minutes or more until you get a good consistency

Step 14: We love our mango curry a bit diluted; but if you want a thicker gravy, you can add a slurry of rice flour in water (about 2 to 3 teaspoons of rice flour in ¼ cup of water) to the boiling curry and boil until thick

Step 15: Now, it is time to season or temper the curry

Step 16: In a small saucepan, heat ghee

Step 17: Once the ghee is hot, add mustard seeds and when they start to splutter and crackle, add the dry red chillies and hing

Step 18: Immediately add to the curry and give it a good stir

Step 19: Sweet, tangy and exotic Konkani style mango curry is ready

Step 20: Mangalorean Style Ambe Upkari Recipe is usually served as a side dish with a South Indian Meal of Steamed rice, Mangalorean Style Sajjige Rotti, steamed rice, Sprouted Moong Dal Curry and Mangalorean Style Sonay Sukka Recipe (Dry Chickpea Stir Fry Recipe)