Steamed Basmati Rice, Avnas Ambe Sasam and Batate Upkari

Ingredients

• 2 medium Ripe Mango (peeled and cubed, Alphonso or Kesar recommended)
• 1.5 cup Pineapple (peeled and cubed)
• 1 cup Fresh Grated Coconut (tightly packed)
• 1.5 tsp Mustard Seeds (for the ground paste)
• 4 whole Dried Red Chillies (Byadgi or Kashmiri variety recommended)
• 0.25 tsp Turmeric Powder
• 2 tbsp Jaggery (powdered or grated, adjust to taste)
• 1 tsp Tamarind Paste
• 1 tsp Salt (adjust to taste)
• 1.5 cup Water (divided for cooking and grinding)
• 2 tsp Coconut Oil
• 8 leaves Curry Leaves
• 0.25 tsp Asafoetida

Instructions

1. 1

   Cook the Fruits

   • In a medium-sized pot, combine the cubed mango and pineapple.
   • Add the jaggery, tamarind paste, salt, and 1 cup of water.
   • Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 10-12 minutes until the pineapple is tender but the mango pieces still hold their shape.
2. 2

   Prepare the Coconut-Mustard Paste

   • While the fruits are cooking, place the grated coconut, 1.5 tsp mustard seeds, dried red chillies, and turmeric powder into a high-speed blender.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed. The paste must be completely smooth to prevent any bitterness from the mustard seeds.
3. 3

   Combine and Simmer the Curry

   • Pour the ground coconut-mustard paste into the pot with the cooked fruits.
   • Gently stir to combine everything well. If the curry seems too thick, add a splash of warm water to reach your desired consistency.
   • Bring the curry to a gentle simmer over low heat. Cook for 5-7 minutes, stirring occasionally. It is crucial not to let it come to a rolling boil, as this can make the mustard taste bitter.

Ingredients

• 500 g potatoes (about 4 medium-sized)
• 2 tbsp coconut oil (or any vegetable oil)
• 1 tsp mustard seeds
• 1 tsp urad dal (adds a nice crunch)
• 0.25 tsp hing
• 3 pcs green chilies (slit lengthwise, adjust to your spice level)
• 12 pcs curry leaves
• 0.5 tsp turmeric powder
• 1 tsp salt
• 3 tbsp fresh grated coconut (for garnish)
• 2 tbsp coriander leaves (finely chopped, for garnish)
• water (for boiling potatoes)

Instructions

1. 1

   Wash the potatoes well. Boil them in a pot or pressure cooker until they are cooked through but still firm. Once cool enough to handle, peel the skin and chop them into 1-inch cubes.

2. 2

   Make the tempering.

   • Heat coconut oil in a pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
   • Add the urad dal and sauté for about 1 minute until it turns light golden brown.
   • Add the asafoetida, slit green chilies, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
3. 3

   Add the boiled potato cubes to the pan. Sprinkle turmeric powder and salt over them.

4. 4

   Gently toss everything together, making sure the potatoes are well-coated with the tempering and spices. Cook for 3-4 minutes, stirring occasionally, allowing the flavors to meld.

5. 5

   Turn off the heat. Garnish with fresh grated coconut and chopped coriander leaves. Mix gently and serve hot.