Galka comes from my memory of spending summers back in my village in Benaras. There wasn’t a summer vacation without this delicacy. I remember those days it use to be a tastier because we had no sweet restrictions and then mangoes were fresh from farm too. But above all it had all the love my grandmother could usher in it. Food somehow keeps generation connected and I see how mango plays an important role between my son’s and his grandparents discussion too.
Well Galka traditionally has lot of variants across families in other parts of India too but this is how I love having it. Chunky bites of Mango cooked in Jaggery and then served with anything to make it taste even yummier. Galka can also be enjoyed with Dal Bhari or even puris. On this note of happiness lets go to the recipe of Galka.
Galka
Ingredients
- 2 Unripe Mangoes
- 4 tbsp Jaggery Powder
- 1/4 tsp Fenugreek Seeds
- 1/4 tsp Onion Seeds
- 1/4 tsp Fennel Seeds
- 1/4 tsp Cumin Seeds
- 1/4 tsp Mustard Seeds
- 1/2 tsp Hing
- 1 Dry Red Chilli
- 1/4 tsp Cumin Powder
- 1/4 tsp Red Chilli Powder
- 1 tbsp Mustard Oil
- 1 tsp Black Salt
Instructions
The mangoes have to be medium sized and after peeling off the skin it should be sliced or diced and kept aside.
Take pan and heat the oil and add hing, onion seeds, cumin seeds, fennel seeds, mustard seeds and fenugreek seeds with a red chilli.
Next add some salt , cumin powder, red chilli and then mangoes.Mix well and cover and cook.
After mangoes turn tender add jaggery with 1/4 cup water and let it mix well. Gradually keep mixing so mangoes get fully quoted with Jaggery Sauce.
Keep musing the mangoes but them be chunky. Let it the cook till its all mixed well and serve with hot parathas.