After three years of food blogging and around 100 posts (which is quite low as compared to the time) now I am confused about the typicality of my blog…. Actually this is what one of my university senior Dr Sourya Das was asking few days back! “Debjani What’s your speciality?”. ”Mine is neither a specialised Bengali cooking blog nor a typical Baking blog; Debjanir Rannaghar is a hochpoch blog with no speciality at all… and this is what I always wanted for… I am not a culinary degree holder neither a great writer but want to record all my attempts and also love to share my food stories in the form of a blog”. But Sourya da was not at all convinced with my depiction! “How come Debjanir Rannaghar” is not a Bengali food blog while you have 33 out of 97 recipes are from Bengali cuisine?”…. However, after around 30 minutes of chitchat he finally convinced with my answer… “Debjanir Rannaghar is not a Bengali cooking blog but by a hard-core Bengali and hence the heart of Debjanir Rannaghar is nothing but Bengali!”… And from this point he again started further analysis! “Don’t you think you always write about sophisticated dishes instead of day to day food that are popular in Bengali Households?” … Yes it is a fact and till date I’ve not write about Aloo Posto, Kalai er Daal or about Kacha Aam er Ambol!
On this note here I am with a portion of my Saturday Lunch Kacha Aam er Ambol or Tawk … I always prefer to have hassle free Bengali comfort food as part of my Saturday lunch and today is not an exception.. I’ve prepared Kalai er Daal, Bori Aloo Posto, Posto r Bora and summer special Kacha Aam er Ambol “or Kacha Aam er Tawk (a runny Raw Mango Chutney) for lunch… A typical full course Bengali lunch is incomplete without runny chutney which is known as Ambol or Tawk in Bengali… Mostly tempered with Mustard seed Tawk/ Ambol is prepared either with Raw Mango or Aamra or with Raw Tamarind… Ambol is not as rich as Chutney instead it is like a runny sour soup that we prefer to have after completion of the meal…
Recipe of Kacha Aam er Ambol or Tawk is almost similar in every Bengali household however, some people including my Maa and me prefer to cook the Mango along with the skin as it provides the Ambol a unique flavour…
- Raw Mango: 2
- Black Mustard Seed: 1 Tsp.
- Dry Red Chilli: 1 (optional)
- Turmeric Powder: ¼ Tsp.
- Sugar: 4 Tbsp. or as per taste
- Salt: ½ Tsp.
- Mustard Oil: 1 Tsp.
- Water: 5 Cup
- Wash and cut Mangoes into long strips.
- I prefer to retain the skin of the Mango. You can also remove the skin of the mangoes before chopping.
- Take Oil in a Wok and heat sufficiently and temper the oil with dry Red Chili and Black Mustard Seeds. Adding Dry Red Chili is optional however, I prefer to temper the oil with a chili for its aroma as well as for spicy taste.
- Now add Mango pieces and cook for 2-3 minutes in low flame.
- Add Salt, Sugar and Turmeric Powder and mix properly.
- Add Water to cover Mangoes and then cook in low flame for around 10 minutes or till Mangoes soften. Ambol should have sufficient water in it.
- Now take the Ambol out in a bowl and refrigerate before serving.