Ukde Peja , Batate Upkari n Ambuli Nonche
Batate Upkari ( Potato Stir fry )
- Potatoes-4 medium
- Dry red chillies- 3
- Oil-2 tsp
- Mustard seeds-1/2 tsp
- Hing/Asafoetida water-1/2 tsp
- Grated coconut- 1tbsp
- Salt to taste
Wash potatoes well ...
Cut them into longish pieces.
In a kadai add oil n splutter mustard , add torn dry red chillies, add potato pieces along with very little water n salt .Cover n cook well till done .Add grated coconut n add in hing water .Mix well .
Ambuli Nonche ( Raw Mango Pickle Amchi style )
Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture ) ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...
Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...
After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...
Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool
Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it
Then add the mustard seeds and grind to a coarse powder ..
Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar .
Note : This pickle can be stored for about an year ..provided done carefully .