Summer season has unleashed it's full fury to the people of India and sometimes it plays tricks with your mind. For instance, one day I was driving in mid afternoon and due to heat I could actually see water spilled on the street at a distance. More my vehicle approached towards it, furtehr it went. Forget human beings,even birds have stopped moving out in the open. So it is important that one has to remain fit and avoid dehydration by lots of fluid intake during this testing season.
A sure shot way to beat the heat here is this preparation Aam Jhol ( Raw mango syrup) . It's a preparation having a right mix of sweetness of sugar and sourness of a mango. Once you are finished with the main course, this dish helps in digesting the meal and keeps your stomach stress free for the entire day. Also, Aam Jhol is a sweet-sour light on tummy syrup that is prepared at Bengali households on almost everyday.
1 big Green mango, don't remove the skin, cut in cubes
1/2 tsp Mustard seeds
Pinch of Panch phoron
1/4 tsp turmeric powder
1/8 tsp Red chilly powder (optional)
1 tsp Mustard oil
2 tbsp Sugar (adjust the sweetness to your taste)
1 tsp Salt
3 cups of Water
Sprinkle some turmeric powder and chilly powder (optional) on mango cubes and let it sit for 10-15 minutes. In a kadhai heat oil till it reaches smoking point, add panch phoron and mustard seeds. Add mango pieces as soon as the seeds stops spluttering and fry for few minutes by covering. Once the skin of mangoes starts turning light brown, add water, salt and boil on high flame uncovered. After first boil, simmer until mangoes are soft but not pulpy. Add sugar, adjust the sugar level depending upon the sourness of the mango. Remove from heat and let it cool. Aam jhol should be chilled before serving and the texture should be watery.
Submitting this to Radhika's Lets Cook #15 With Fruits