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A traditional summer dish of Rewa that is eaten either as a snack or with hot rice and vegetables or chapati is aam panna bagja. Locals use native mangoes and spices to prepare this age – old dish.
In a large kadai or frying pan, red chillies, cumin seeds and coriander seeds are dry roasted till they become aromatic and change their colour. The roasted spices are allowed to cool and ground to a fine powder.
To make the aam panna, two or three raw mangoes are boiled in water till they become soft. The cooked mangoes are dipped in cold water for a few minutes and carefully peeled while scooping out all the pulp. The water along with the pulp is gently mashed while passing it through a sieve.
A little oil is poured in a kadai to which cumin seeds, a pinch of hing and the aam karas (mango pulp) are added. A couple of cups of water are added to this mixture to make the aam ka ras light in texture and boiled for a few minutes. An equal measure of jaggery is added and stirred.
Kala namak, rock salt and the ground masala are added to this and allowed to boil for few minutes. The aam panna is ready.
A smooth batter of besan, salt and turmeric powder is made and allowed to rest. Oilis heated in a large kadai. A portion of the batter is put into a cloth shaped like a cone with a little hole on one side and the corner is pressed to create spiral patterns in the hot oil. It is fried on medium flame till it turns golden in colour.
The bagjas are now ready. They are dipped in the aam panna after they cool and garnished with fresh coriander leaves.
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