Pikya Ambyachi Kadi

Curry made from ripe mango


  • 4 Ripe small mangoes, peeled
  • Mango pulp water as extracted from peels
  • Jaggery
  • 2 teaspoons oil
  • 1/4 teaspoon mustard
  • 1 clove garlic
  • Salt
  • 1/2 teaspoon Bafat Powder


  1. Blend pulp water and bring to boil while adding bafat powder, salt and jaggery. Simmer.
  2. Heat oil and fry mustard seeds and garlic. Pour it over curry.
  3. Serve Pikya Ambyachi Kadi hot with rice.

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