Ingredients :

• Ripe Mango ( wild variety) – 8 .
• Jaggery – 4 – 5 pieces or add according to taste.
• Green chilies – 2 .
• Salt  to taste.
• Maida – 2 tsp.

 For Seasoning :

• Oil – 1 tsp.
• Mustard seeds  – 1/2 tsp.
• Urad Dal – 1/4 tsp.
• Fenugreek – 1/4 tsp.
• Curry leaves -1 sprig.
• Dried red chilies- 3-4

Method :

• Peel the mangoes, don’t throw the peel.
• Now add  little salt and little water to the peel, squeeze it properly to get the juice.
• Repeat this process till you get sufficient juice to cook the mangoes.
• Take the peeled mangoes,the extracted juice and slit green chilies in a vessel and bring to boil.
• Cook for 2 more minutes.
• Now add salt and jaggery and cook a few more minutes.
• Mix maida in little water and make a paste without lumps. Add this to the cooked mangoes and cook it for a few more minutes.
• Adding maida thickens the gravy.
• Turn off the heat.
• Heat oil in a small pan. Add mustard when it starts to crackle add  urad dal, fenugreek, curry leaves and red chilis.
• Add this seasoning to ambe upkari.
• Serve with rice.
• Can also be eaten independently.