5-6 green mangoes,unripe
(scant) pinch of hing (asafetida,optional)
2 cups water
1/3 cup sugar (can be increased to 1/2 cup or to taste)
6-7 fresh mint leaves
1 very small green chili (any mild variety will work)
1 green cardamom pod
1/2 tsp (scant) roasted cumin powder
1 tsp kala namak (black salt, adds tang but substitute with salt if you don't have)
Salt to taste
Water
Crushed ice, mint leaves to garnish
Method
Wash the mangoes and remove their tops, peel them.
Place them in a pressure cooker along with hing and 2 cups of water.
Close the lid and let cook on medium heat for 1-2 whistles.
If you do not have a pressure cooker, you can boil the mangoes in a pot till the flesh is soft.
Take off the heat and let cool down till okay to touch.
Meanwhile, finely chop the mint leaves and green chili.
You can seed the chili before chopping. Break open the cardamom pod and crush the seeds in a mortar and pestle.
Once the mangoes have cooled a bit, add the sugar to the pot
Using your hands squeeze the mangoes till all the flesh falls off and you get hold of the seeds.
Discard the seeds and any tough membranes.
Add finely chopped mint and chili and using your immersion blender, blend everything.
Ideally, the consistency of pana is not smooth, there is mango flesh and bits of mint & chili suspended in the liquid.
Add the cardamom,cumin, kala namak, red chili powder.
Mix thoroughly, taste and adjust the salt.
Transfer the contents to a beverage holder or a jug and add top with water depending on how dilute you like it.
Chill thoroughly and serve with ice and mint leaves.
