Spotlight
Mango magnifique

Winter has slipped by under our noses without much hubbub. Yet come summer, the heat waves have been embraced with open arms and more than a few drum rolls. And speaking of drum rolls, the celebration is already well under way in the hearts of Bangladeshis. Boishakh has officially stepped into the picture with much fanfare. The painted faces, the flamboyant masks, the songs of the season sung in chorus, the rallies, the ladies draped in red and white… yet amidst all this, there seems to be a void. Without a doubt it can be said that nothing resounds of Boishakh as much as green mangoes.

Green mangoes are, literally, a delight to those who interpret life through the stomach. Given the fact that the sun is at all its glory during the season, the heat can often become difficult to tackle. These are the times when a pitcher of chilled green mango sorbet is like ambrosia- beads of condensation dripping down the side of the glass, and half-crushed ice cubes crowning the bittersweet drink.

Even then, it is not enough. This is the season for green mango dishes like 'aam' daal. What more, this time of the year when unripe mangoes weigh down the tree branches, mothers and grandmothers tend to celebrate by preparing 'aachar'. Preparing green mango pickles is an interesting process altogether- there is all that running around with peeling and chopping the mangoes, drying them in the
sun, tossing them in a pot full of curious-looking ingredients.

This way or that, green mangoes are what a substantial part of Boishakh is all about. They grace our main courses, our beverages and sometimes even our desserts with their tangy-sweet flavour. So, get on with the mango fest while it lasts…

By Shahmuddin Ahmed Siddiky

Spring has left the throne to Summer. Summer- the season of flowers and fruits. Summer- the season for mangoes, the king of all fruits. Just the mere thought of mangoes brings the song to mind…

"Jhor aelo, aelo jhor
aam por aam por
Kancha aam, dasha aam
Tok tok mishty ....

Mangoes are now in abundance: in a fruit vendor's basket or in kitchens all around. But don't convince yourself that mangoes are only meant to be eaten as fruit. They can be prepared in various ways. Here are just a few of those recipes:

Ingredients
5 or 6 green mangoes, finely sliced
2 tbsp white curd
½ tbsp fried cumin powder
1 tbsp finely chopped green chillies
½ tbsp white mustard powder
Finely chopped coriander leaves to garnish
Salt as needed

Method
Beat the white curd and salt in a bowl. Add fried cumin powder, green chillies, mustard powder and mango slices. Mix these together. Garnish with chopped coriander leaves and serve.

Green Mango Bhorta

Ingredients
2 small green mangoes, finely chopped
2 tbsp kasundi (mustard and salt mix)
1 tsp fried red chilli powder
Pinch of salt
Pinch of black salt
Sugar as needed

Method
Mix all the ingredients in a bowl and serve.

Green Mango Chutney

Ingredients
4 green mangoes, each sliced into quarters
1 tbsp mustard
2 tbsp chopped red chillies
1 tbsp chopped onion
1 tbsp chopped garlic
2 tbsp mustard oil
1 cup water
Pinch of sugar or molasses as needed

Method
Put the mango slices and water in a pot. Boil till the mango becomes soft. Strain the mango and mash with hands. Heat a pan with the mustard oil. Then add all the spices to this pan and sauté till browned. Add the mashed mango and sugar/molasses. Stir-fry the whole mixture. Remove from heat. Cool and serve.

Aam daal

Ingredients
250 grams moshur daal
1 green mango, thickly sliced
2 green chillies
1 tsp turmeric powder
½ tbsp chopped garlic
½ tbsp chopped onion
3 tbsp oil
2 tsp salt
3 cups water
Finely chopped coriander leaves to garnish

Method
Pour the water into a pot. Add the moshur daal, green chillies, salt and turmeric powder to this pot. Bring to a boil and then stir well for a few minutes. Add the mango pieces to this mixture. Heat a pan with the oil and add the onions and garlic. Stir-fry till they are golden brown. Add this stir-fry to the daal and mix. Garnish with coriander leaves and serve.

By Sultana Yasmin