Yes, this morning.
The beauty of this jhol lies in its simplicity. With nothing other than the flavour of slightly sour raw mangoes, it brings summer to you all over again, in a fresh new way.
I decided to make a post pronto so that you can try this while the raw mangoes are still available in the markets.
Since monsoon has been predicted to arrive by early next month, I know it is just a matter of time before we won't find raw mangoes any more ... not for one whole year at least.
It has rained heavily for the last two days ... the first day saw rain throughout the night.
The parched earth and plants and birds and everyone of us were waiting eagerly for it.
This year we did not see the rain in January .... we get a shower at least once then ... and neither in April.
I sorely missed the April showers.
But after the last two days, Pune is back to being wonderful, as before.
A lovely, perpetual breeze, bright mornings without the haze of the blinding sun and cooler nights are back. Even the birds seem chirpier now.
With some plain rice.
You won't need anything else on the side with this ... I promise.
I have grated the mango here because I love the texture. You can use slices if you want to.
Rui / Rohu fish - 2 pieces , lightly fried
( I had cut pieces from a big sized fish, you can use small ones too )
Raw mango - grated, 2 tbsp ( make sure it is slightly sour )
Mustard paste - 1 tbsp
Kalo jeere or Nigella seeds - ¼ tsp
Haldi or Turmeric powder - ¼ tsp
Mustard oil - 1 tsp
Green chiliies - 2, slit
Salt - to taste
Water - for gravy
Some fresh coriander leaves
Heat the oil.
Add the nigella seeds and green chillies.
Add the grated mango and the haldi powder.
Fry a little.
Add water and the mustard paste.
Bring to a boil and add the fish.
Cover and cook for some time.
Remove cover and sprinkle chopped coriander leaves.