- 1 green mango
- 1 red chili
- 2 teaspoon of turmeric
- 1 teaspoon of oil
- 1 teaspoon of mustard seeds
- 1 pinch of salt
- 3 cups of water
- 1 3/4 cup of sugar
Peel mango and cut into pieces and sprinkle the turmeric and mix.
Heat oil in a pan, add the red chili cut in half lengthwise and mustard seeds to crackle when the chili burnished, add the mango pieces and stir. Turmeric will add a beautiful yellow color.
Add water, bring to a boil and simmer for about 10 -12 minutes, until meat is tender mango. Add sugar and salt and simmer until sugar is dissolved.
Chill before serving.
Serve chilled at the end of a meal.
Anecdotes: A traditional Bengali meal ends with a sweet note: chutney, mango ombol or tok.La is the national fruit of India, Bangladesh, Pakistan and the Philippines.
Arroz caldo - rice soup with chicken
Arroz caldo is a typical dish of the Philippines, many street vendors and prepares to eat at any hou...
Chicken on spicy Bhutanese red rice
Here is a Bhutanese dish of chicken, chilli and red rice. Red rice is very rependu in Bhutan.
Here's a spicy sauce originally from Singapore, the country or can not do without spices.
Kewa Phagsha - spicy pork with potatoes
Kewa Phagsha is a dish of spicy pork with potatoes, this dish is a Bhutanese.
Nasi lemak - coconut rice and anchovies
Nasi lemak is the rice in coconut milk with hot sauce, cucumbers, anchovies and peanuts served for b...
Popiah - spring roll
Popiah a spring roll is famous in Asia, here is a recipe found in china, taiwan, malaysia, singapore...
Canh dau hu - soybean soup
Canh dau hu is a soy soup was very easy and fast to do that comes from northern Vietnam.
Lunu miris - spicy sambal
Lunu miris is a spicy sambal, it is a kind of paste that is eaten with rice or bread in sri lanka.
Ngapi htaung - shrimp paste
Ngapi Htaung is a shrimp paste that serves as an accompaniment to rice in Burma.
Here is a tamarind sauce that we just burma, it comes with small salad for an appetizer or as input ...