Hello everyone! In this blog post I am sharing one of my favourite recipe – Ghotache Sasav. This dish is special to me in many ways as there are many childhood memories associated with it. I wanted to post this recipe on my blog for a long while but had to wait until mango season.

Ghotache Sasav is a unique and seasonal specialty of Goan cuisine. It is a coconut based curry prepared with Ghota – a variety of mango available during summer in Goa. Ghota’s are usually available at the beginning of mango season. During this period local markets will be flooded with abundant amount of fresh mangoes. This particular Ghota variety is small in size but very juicy. Their taste is also unique; sweet with bit of tanginess. So they adds special flavours to the recipe. Mustard seeds are known as Sasav in Goa. Hence a tempering with lots mustard seeds goes in the recipe and that’s how it’s named- Ghotache Sasav. Such an amazing and delightful dish – sweet, spicy and tangy. Enjoy it with hot steamed rice or stack of fresh chapatis. One can also relish it on its own.

For this recipe we got fresh ripen Ghota that are fallen off directly from the tree. Yes this time we haven’t bought any from the market but got directly from the tree. Our neighbour has a huge mango tree and since it’s a season; every other day many mangoes are falling off from the tree. Some of these are falling in our backyard as well. And our humble neighbour doesn’t mind to share them with us.

Ingredients :-

• 4 Ghota / small mangoes
• 1 tbsp oil
• 4-5 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp black pepper
• Little asafoetida
• 1 cup freshly shredded coconut
• 1 tsp turmeric powder
• 7-8 dry red chilies
• 3/4 cup jaggery powder
• Salt as per taste
• Water for cooking

How to make :-

Firstly peel off all the mangoes and keep aside.

Next start preparing gravy paste for the curry. In a mixer jar; add shredded coconut along with red chillies. Add little water and blitz it.

Next add remaining ingredients ie, black peppers, turmeric and asafoetida. Add little more water and grind everything until smooth paste. Do not add too much water; just add enough to make a paste. Once paste is ready; keep it aside.

Take a pot or kadhai over high heat. Add oil into it. Once oil turns hot; switch to low heat. Carefully add mustard and fenugreek seeds into the pot. Cover and let it splutter.

Next add peeled mangoes and gently stir them over low heat for couple of minutes.

Add some water into the pot and turn heat to medium- high.

Once water starts bubbling cover it and turn heat to low. Allow mangoes to cook over low heat until it changes colour. It might take 12-15 minutes. Gently turn mangoes in between to allow them to cook evenly.

Now add jaggery powder along with prepared coconut paste and mix well. Let everything combine together and cover the pot. Cook for 8-10 minutes over medium heat. Once curry starts bubbling; season with salt.

Let the curry simmer for another 6-8 minutes.

Our Ghotache Sasav or mango curry is ready to serve. Enjoy it with hot steamed rice or puri or chapati. You’ll love every bite of this meal.

Variations of this recipe –

• If you don’t fancy coconut then skip it. Here ghota pulp can be used to make a curry base. Pulp few ghota and grind with red chilli, asafoetida, black pepper and turmeric powder. Use this gravy instead of coconut and follow rest of the recipe. This version also gives delicious sweet, tangy and spicy flavours.
• Sasav with pineapple chunks is an another favourite version in Goa. When mangoes are not in season, pineapple chunks can be used instead of ghota in the recipe. Pineapple also adds wonderful flavours to the dish.

I hope you loved this recipe and would like to give it a try. I have already posted some amazing recipes from Goan cuisine on my blog; you can find the recipes here.

As always, your feedback is valuable and I would love to read your emails. If there are any suggestions, do let me know in comments section.

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You might also like following recipes;

• Mangane | Sweet Dish with Sago & Chana Dal
• Sungatache Dangar | Goan Prawns Cutlet Recipe
• How to make nutritious Nachani Satva|Finger Millet pudding at home
• Shepu-Batata Bhaji | Indian side dish with dill leaves & potatoes
• Soft and Crusty Raw Banana Fry

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