By Ranita Ray
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The best way to appreciate the entire range of raw mango flavour and sourness is to prepare a traditional Bengali dish called kacha aam makha. When you add chiles and mustard oil, the scent and taste will make you drool. This summertime favourite has the well-known Bengali kasundi.
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1 large unripe mango 2 tbsp kasundi ½ tsp green chilli paste ¼ tsp red chilli powder Salt to taste 2 tbsp mustard oil
Soak the mango in water for a while to remove any potential contaminants. Now wash it down and dry it off. Peel off the skin.
Peel the mango and cut it lengthwise into paper-thin strips. Choose a grater that is designed to handle thicker slices. Mangoes should not become mushy.
Take a mixing bowl, put the mango slices and season them with salt, green chilli paste, and chilli powder.
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Now add the mustard oil and the unique flavouring element, kasundi. Mix all the ingredients thoroughly.
Taste it to see whether it needs more or less salt or any other seasoning, and adjust as needed. Prevent it from sitting for too long. Serve it right away.
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Those who want a sweeter taste can skip adding kasundi. Add sugar powder or jaggery powder for a sweet and tart rendition.
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