|Ambe che Sasav/ Mango Sasav|
The market is flooded with mangoes this season. The aroma of the mangoes is so delicious that I wonder why I plan on making a vegetable, dal, chapattis, rice etc. Can we just not eat mangoes?
Though my younger daughter will worship me for suggesting this, my older one will happily ask me for money to eat in the canteen! She hates mangoes and cannot stand the smell of them!! Well it takes all kinds…
There are many varieties of mangoes available here in Goa to name a few we have the famous Mankurad , Malgesh, Culas, Bishop or Bispo, Afons or Goa Appus or Goa Alfonso, Hilario also known as Mang Hilario, Mangilar, Mangilal, Mussarat or Mussarat or Monserrate de Bardez, Fernandin, Xavier. Each has a different use like mussarat is used to make jams.
This is what I have already made with ripe mangoes Ambe che Satt or Mango Jam,Mango Shake, There is Aam Ras, Amrkhand a few more options that will be shortly coming up. With raw mangoes I have blogged Raw Mango in Salt,Raw Mango Chutney, Panha, Mavani kai Chitraanna or Raw Mango Rice. O I have never blogged mango pickle Mixed Pickle yes but no Mango pickle. Okay that the next one. I make them often!
They are called gota! The central hard seeds of the mangoes are called gota in Konkani. Though these look small they are very much in demand, why to make sasav.
Sasav means mustard seeds in Konkani and it’s the main flavouring agent here in this delicious sweet and sour mango dish. Though these are made traditionally with small whole mangoes you may use diced mangoes. Though this will make it easier to serve there is no satisfaction greater than sucking on the small whole mangoes till they are clean.
Sasav is made not only with mangoes but also with pineapples I have already blogged them here.
I am not sure if it’s made in Mangalore cuisine, I have had Sasav after I came down to Goa so till someone tells me otherwise I am classifying this as Goan Traditional.
Okay, substitutes, 3 gota can be substituted with 2 cups of mango cubes. I have use the small Cancona chillies your curry does not get a red colour but its fiery sub with badgi but then you will get the reddish- orange colour.
The tamarind and jaggary that I have mentioned in the ingredients are not needed, generally when you use gota but in case you do not have access to them you will need to use them. Use them as needed your end product has to be sweet and sour.
- 3 small mangoes or gota
- 1 cup freshly grated coconut
- 1 tsp rai/mustard seeds )
- 1/4 tsp haldi/turmeric powder
- 3 red chillies
- 1 ½ tsp imli/tamarind pulp (optional)
- 2 tsp jaggery (optional)
- Salt to taste
- ½ tsp oil
- Peel the mangoes and discard the skin. Slightly bruise the mangoes and set aside. If you are using mango cubes then ignore this step.
- Grind together the coconut, haldi, red chillies and the tamarind if using with ½ cup water to a coarse paste.
- Heat the oil and splutter the mustard seeds.
- Pour the coarsely ground mixture in the pan and bring to a boil.
- Add the jaggery (if using), salt and mango pieces and simmer for 2 minutes.
- Serve hot with steamed rice.
- You can also dry roast the mustard seed till they crackle and then grind them with the coconut.
- In case you plan to do that avoid the step of heating oil and spluttering the mustard seeds. Directly add the ground paste to the pan and then follow the rest of the steps.
- And handle the mangoes with care after cooking them they are easily damaged. My first pics has a hole in it. Thanks to the "inquisitive cook" who checked if it was done by poking her finger in it.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 40
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!