जळे, मुंड्यासो आंबो आणि हुरणाइ पाही | पारंपरिक कुपारी जिवना | kupari style prawns #My Blessed Life

🍤 Authentic Kupari-Style Prawns | अस्सल कुपारी स्टाईल जळे, मुंड्यासो आंबो आणि हुरणाइ पाही चा जिवना जळे (Jale) ….. is the name we use in our Kupari community for a special type of freshwater prawn that is traditionally enjoyed during the monsoon season. When the monsoon arrives, these fresh prawns become a much-loved delicacy and are cooked in different homestyle preparations. About मुंड्यासो आंबो (Mundyaso Ambo) – Mundyaso Ambo is a traditional Kupari way of preserving whole raw mangoes in salt water, somewhat like the way olives are pickled. The whole raw mangoes are soaked and preserved in salt water, allowing them to develop a naturally sour, salty and deliciously tangy flavour over time. हुरणाइ पाही (Hurnai Pahi)……. is the tender sprout of elephant foot yam (suran) that we use in our traditional Kupari cooking. Today we’re making a very special traditional Kupari-style dish — Jale, Mundyaso Ambo and Hurunai Pahi. ❤️ It tastes absolutely delicious with steamed rice, white onion, Kolim and Kalvan (Chichwani). If you enjoy discovering traditional Kupari food, East Indian cuisine and authentic coastal recipes, don’t forget to Like, Share and Subscribe to My Blessed Life. ❤️ Do you make Jale this way at home? Let me know in the comments! 👇 #KupariStyle #KupariFood #Jale #PrawnsRecipe #PrawnsCurry #EastIndianFood #EastIndianCuisine #CoastalFood #FreshwaterPrawns #TraditionalFood #MonsoonSpecial #SeafoodRecipes #MaharashtrianFood #MyBlessedLife