Ghotache Sasav | Goan Mango Curry
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 in Goa during summer. 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. Enjoy it with hot steamed rice or stack of fresh chapatis. One can also relish it on its own.
Ingredients
- 4 nos ghota or small mangoes
- 1 tbsp oil
- 4-5 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp black pepper
- asafoetida little
- 1 cup freshly shredded coconut
- 1 tsp turmeric powder
- 7-8 nos dry red chillies
- 3/4 cup jaggery powder
- salt as per taste
- water for cooking
Instructions
- 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.
Notes
- Adjust chillies and jaggery as per taste.
- I have used little piece of whole asafoetida but one can use powder instead.
- Sweet with little bit tangy ghota or mangoes goes well in this recipe.
- If preferred, curry leaves can be used in the tempering.