India has a variety of mangoes and just like the Indian cuisine there are diverse recipes made from local mangoes.
Most of us have fond memories associated with mangoes. Be it those summer holidays outings to grandparents home, to relishing whole mangoes with cousins.
For us, its the Bathoni. The name ”Bathoni” itself is derived from the word “batha” which means mango seed in marathi. So bathoni is essentially a Mango seed curry, of course with some of the pulp too. The recipe calls for the ripe local “raivali’ mangoes which are small and fibrous ideal to soak in all the flavours. But any other soft and ripe local mangoes like Pairi, Langda, Chaunsa or even Kesar. Basically any local sweet and tart mango will work. The pulp makes for a sweet and tart gravy that is spices with ginger and chillies.
10 to 12 small local ripe mangoes
1 tsp Oil
5 Cloves Garlic
1/2 inch Ginger
1 to 2 Green Chillies
1 tsp Peppercorn
1 tsp Coriander seeds(Dhania seeds)
1 tbsp Cumin (jeera)
1 tsp Salt
Wash and dry the mangoes.
Peel them and set aside.
Grind together the ginger, garlic, green chillies, peppercorn, coriander and the cumin seeds using a little water to make a paste.
Heat oil in pan.
Add the prepared paste and saute for a minute on low heat till the raw smell goes off taking care to not burn it.
Tip in the mangoes and the salt and mix.
As soon as the curry begins to simmer add 1/2 cup water.
Cover and cook on low heat for 10 to 15 mins.
The mangoes will further soften and release the pulp to form a gravy.
Serve hot with roti or rice.
This is a very simple recipe without too many spices. This is how our mom makes it, but there are a couple more versions wherein turmeric and chilli powder is added with just a touch of garam masala. Also myy mom in law make the same recipe with dried fish too. That tastes good too!
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