Ghontam means sweet- sour mangoes & sansaav means mustard seeds in Konkani language. This Goan coconut based mango curry, tempered with mustard seeds and aromatic curry leaves is an amalgam of varied flavors, which I’m sure you will relish with every single bite. It is mildly spiced, tangy and a little sweet, sounds good?? Well it definitely tastes good!
This curry is mostly prepared during the mango season, that’s around April-May in India. The mangoes used for this curry are fibrous. So basically whilst everyone enjoys eating the pulpy, fleshy and juicy mangoes as is, the fibrous varieties of mangoes are really great to make this delicious curry.
My mum in law, in fact suggested that I share this on the blog with you wonderful readers, so here it is! Hope you guys like it 🙂
Measuring cup used, 1 cup = 250 ml
To grind to a smooth paste:
3/4 cup freshly grated coconut
1/4 teaspoon turmeric
2 garlic cloves
pinch of fenugreek (methi) seeds, about 10 seeds
1 tablespoon coriander seeds
2 Kashmiri red chillies
1/4 teaspoon cumin
1 semi ripe mango
2 tablespoon coconut/vegetable oil
1 teaspoon mustard seeds
A sprig of curry leaves
pinch of asafoetida ( hing)
A small piece of jaggery ( substitute with 1- 2 teaspoons sugar)
salt to taste
1.In a electric grinder/mixer, add all the ingredients mentioned under To grind to a smooth paste , using about 1/4 to 1/2 cup water.
2.Peel the mango skin, chop the flesh into big chunks.
3.Heat oil in a heavy bottomed pan, add mustard seeds, once it splutters, add curry leaves.
4.Next add the ground masala, jaggery/sugar, salt , asafoetida, cook on medium heat until the masala bubbles up.
5.Add the chopped mango chunks, mix it gently with the masala.
6.Rinse the grinder jar with 1/2 cup water, and add it to the pot, mix well, adjust seasonings. Let it simmer for 5 minutes or until the mango are tender and juicy. Serve hot with steamed rice.
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