Ghotta Sansav (Ripe Mango Curry)
Introduction
Ripe mango curry, or Ghotta Sansav, is a much loved dish among the tribal communities of Goa. This curry, which showcases the sweetness and tanginess of ripe mangoes, is flavourful and straightforward. This classic recipe demonstrates the creative use of ingredients that are readily available in the area as well as the region’s rich culinary legacy. In the vernacular, “Sansav” means a curry or gravy, and “Ghotta” means mangoes. This dish is usually eaten as an accompaniment to other Goan specialities or with steamed rice.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
Adjust Servings
For Cooking
- Ripe mangoes (Ghotta) - 4-5
- ½ a grated coconut
- 8-10 red chillies
- 1/2 a bowl of jaggery (or to taste)
- 1 tsp black pepper
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- 1 glass water
- Salt to taste
For Dressing
Nutritional Information
Procedure
-
Mark As Complete
Collect the ripe mangoes from the plantation
-
Mark As Complete
Peel the mango, add jaggery and a pinch of salt and allow to marinate for 15-20 minutes
-
Mark As Complete
For cooking, an earthen pot is used called a “kulney” in Konkani language
-
Mark As Complete
This mud vessel is kept on low flame over a mud chulha. Pour oil, add mustard seeds and fry for 1-2 minutes
-
Mark As Complete
Next, the marinated mangoes are added.Stir occasionally and allow to cook for 4-5 minutes
-
Mark As Complete
Once the mango and mustard seeds have blended well, then add the ground masala gravy
-
Mark As Complete
Add 1 glass of water if gravy has become too thick. Cover and cook for another 10 minutes till it is cooked properly
-
Mark As Complete
Add salt to taste and our “Ghotta sansav” is ready to be served hot with steamed rice or as a side dish
