“Ghotache sasav” or Ripe mango curry is made using thick coconut gravy which is tempered using mustard seeds .Normally we use small baby mangoes but normal mangoes can also be used.
“Ghotan ” is a Goan term used for special type of mangoes we get here in goa. These mangoes are grown on ungrafted mango trees. We normally don’t cut then and eat, instead we just suck the pulp. “Sasav” is Konkani term for mustard seeds.
If these mangoes are very sweet, we don’t use jaggery in the gravy otherwise we add some jaggery as per our taste. My mom got these super sweet Ghotan from market , so I avoided using jaggery .
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Serves : 4
7-8 Ghota (Goan baby mangoes) or Normal ripe mangoes
1 Cup freshly grated coconut
2 Green chilies
2-3 Tablespoons Jaggery powder or as per taste
2 Teaspoons mustard seeds
1 Tablespoon oil
Salt as per taste
Wash mangoes thoroughly 3-4 times . Peel and squeeze the juices off from peels and also mash the mangoes.
Make course paste using coconut, green chilies and little water.
Add this paste along with some salt into mashed ghota(Mangoes). I havent added jaggery as my mangoes were very sweet but you may add it now.
Prepare tempering by heating a tablespoon of oil . Once oil is hot, add mustard seeds.
Once the crackling stops, pour it in mango mixture.
Keep the mango mixture on high flame and let it come to complete boil.
Remove from heat and enjoy with rice or with chapati.