This Ripe Mango Curry (Goan Style) | Mango Sasav | Ghonta Sansav , a traditional Goan recipe is a mustard and coconut based mango curry. A quick and delicious mildly spiced, tangy and sweet mango curry that is ready within 30 minutes. Vegan and gluten-free!
Small ripe sucking mangoes are called ghonta and sasav/sansav/saansav are mustard seeds in Konkani language.
Mango Sasav is mostly prepared during the mango season, that’s around April-June 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.
As kids, I remember picking up these ghonta that fell off from the tree, and sucking on the sweet and tangy juices. Summers in Goa was so much fun, and eating mangoes from your own trees, now what can beat that? 😀
- HOW TO MAKE RIPE MANGO CURRY | GOAN MANGO SASAV | GHONTA SANSAV?
- Looking for more Goan veg recipes like this mango sasav, then don’t forget to check these out too
- Step by step instructions to make Goan ripe mango curry
- HOW TO MAKE RIPE MANGO CURRY | GOAN MANGO SASAV
- Ripe Mango Curry | Goan Mango Sasav | Ghonta Sansav
HOW TO MAKE RIPE MANGO CURRY | GOAN MANGO SASAV | GHONTA SANSAV?
Like most Goan curries, this ripe mango curry needs a ground spice paste of freshly grated coconut and spices. This spice paste is added to a flavorful tempering of mustard seeds and curry leaves.
And finally, the mangoes are simmered in this curry until they are tender and juicy.
You can also add some chopped pineapple instead of mangoes to make ananas (pineapple) sasav, equally delish!
Ghonta, the mangoes which are traditionally used in this curry are peeled and added as such. Since I’ve used a bigger sized mango, I have sliced it into pieces. The mango that I used was semi-ripe but still added an amazing sweet-sour flavor to the curry. We relished it hot with some steamed rice, such a blissful meal 🙂
This ripe mango curry | mango sasav is an amalgam of delicious flavors and I’m sure you will enjoy it as much. It has become one of my favorite dishes from the Goan cuisine .
Looking for more Goan veg recipes like this mango sasav, then don’t forget to check these out too
- Goan Mix Bhaji
- Chana Ros, Goan style chana masala
- Goan chole xacuti
- Goan Sorak curry
Step by step instructions to make Goan ripe mango curry
1.In a blender, 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, and asafoetida, cook on medium heat for about 2-3 minutes.
5.Add the chopped mango chunks, mix it gently with the masala.
6.Rinse the blender with 1/2 cup water, and add it to the pot, mix well, adjust seasonings. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes or longer if using whole mangoes. Cook until the mango is tender and juicy. Serve hot with steamed rice.
Notes
1.If you can find ghonta, then peel the skin, and use it as such in the curry. Or if you can find some other variety of small mango, you can use that as well.
2.If you use ripe mangoes, add some tamarind extract to this curry for the sourness. Grind a gooseberry sized ball of tamarind along with the other ingredients mentioned for the spice paste.
3.Adjust the sweetness in this recipe as per the sweetness of the mangoes. The final curry should be sweet and sour with a little heat.
HOW TO MAKE RIPE MANGO CURRY | GOAN MANGO SASAV
Ripe Mango Curry | Goan Mango Sasav | Ghonta Sansav
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
To grind to a smooth paste
- 3/4 cup freshly grated coconut
- 1/4 tsp turmeric
- 12 peppercorns
- 2 garlic cloves
- Pinch of fenugreek (methi seeds), about 10 seeds
- 1 tbsp coriander seeds
- 2 dried Kashmiri red chillies
- 1/4 tsp cumin
Other ingredients
- 1 ripe or semi-ripe mango or 4-5 ghonta (small ripe mangoes)
- 2 tbsp coconut/vegetable oil
- 1 tsp mustard seeds
- A sprig of curry leaves
- Pinch of asafoetida
- A small piece of jaggery, substitute with 1- 2 tsp sugar
- Salt, to taste
Instructions
- In a blender, add all the ingredients mentioned under To grind to a smooth paste, using about 1/4 to 1/2 cup water.
- Peel the mango skin, chop the flesh into big chunks.
- Heat oil in a heavy bottomed pan, add mustard seeds, once it splutters, add curry leaves.
- Next add the ground masala, jaggery/sugar, salt, and asafoetida, cook on medium heat for about 2-3 minutes.
- Add the chopped mango chunks, mix it gently with the masala.
- Rinse the blender with 1/2 cup water, and add it to the pot, mix well, adjust seasonings. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes or longer if using whole mangoes. Cook until the mango is tender and juicy. Serve hot with steamed rice.
Notes
I would love to hear from you1 Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Ripe Mango Curry | Goan Mango Sasav | Ghonta Sansav
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
To grind to a smooth paste
- 3/4 cup freshly grated coconut
- 1/4 tsp turmeric
- 12 peppercorns
- 2 garlic cloves
- Pinch of fenugreek (methi seeds), about 10 seeds
- 1 tbsp coriander seeds
- 2 dried Kashmiri red chillies
- 1/4 tsp cumin
Other ingredients
- 1 ripe or semi-ripe mango or 4-5 ghonta (small ripe mangoes)
- 2 tbsp coconut/vegetable oil
- 1 tsp mustard seeds
- A sprig of curry leaves
- Pinch of asafoetida
- A small piece of jaggery, substitute with 1- 2 tsp sugar
- Salt, to taste
Instructions
- In a blender, add all the ingredients mentioned under To grind to a smooth paste, using about 1/4 to 1/2 cup water.
- Peel the mango skin, chop the flesh into big chunks.
- Heat oil in a heavy bottomed pan, add mustard seeds, once it splutters, add curry leaves.
- Next add the ground masala, jaggery/sugar, salt, and asafoetida, cook on medium heat for about 2-3 minutes.
- Add the chopped mango chunks, mix it gently with the masala.
- Rinse the blender with 1/2 cup water, and add it to the pot, mix well, adjust seasonings. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes or longer if using whole mangoes. Cook until the mango is tender and juicy. Serve hot with steamed rice.
Notes
This Goan Clam Curry | Kubechem Sukkhem | Kuba Sukka is a delicious coconut based curry. Pair it with some steamed rice for a quick and wonderful seafood meal.
Kube means clams in Konkani , and sukkhem means dry. These kind of clams don’t have much ridges on its shell and are more polished. In this dish, clams are cooked in a coconut based semi gravy, infused with very few spices, letting the flavor of the clams itself stand out.
It’s been more than a year since I had some clams 🙁 If you know me, you should know by now, I’m a big seafood person. Back home in Mumbai, we were lucky enough to get fresh seafood. Also whenever we visited Goa, seafood would be prepared practically every day, Well I had no complaints :p
This is my Mum in law’s version. I have never had this curry before because my Mom makes another version, which is a bit dry, although that too is coconut based. Will share that version as well. I loved how this curry tasted, the flavors of the clams were quite prominent, along with some kick from the spices used.
If you are on the lookout for some different clam recipes , then do dry this delicious Goan clam curry .
- LOVE THIS GOAN CLAM CURRY | KUBE SUKHE, THEN YOU MAY ALSO ENJOY
- INSTRUCTIONS TO MAKE GOAN CLAM CURRY | KUBECHEM SUKKHEM | KUBE SUKKA
- HOW TO MAKE GOAN CLAM CURRY | KUBECHEM SUKKHEM | KUBE SUKKA?
- Goan Clam Curry | Kubechem Sukkhem | Kube Sukka
LOVE THIS GOAN CLAM CURRY | KUBE SUKHE, THEN YOU MAY ALSO ENJOY
- Goan Clam Pulao/Pilaf
INSTRUCTIONS TO MAKE GOAN CLAM CURRY | KUBECHEM SUKKHEM | KUBE SUKKA
- Rinse the clams wells. Fill a bowl of water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with the rest of the clams, transfer to a clean plate, place it in the freezer for a few hours. They will open up easily. Discard the ones that don’t open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices. You may also used canned clam in this recipe
- In the grinder/ mixer, add grated coconut, coriander seeds, peppercorns, Kashmiri chilly, garlic, turmeric powder, blend to a semi-smooth paste with water (add water little at a time, about 1 cup).
- Heat oil in a heavy-bottomed pan, sauté onions over medium-low heat. Add chillies, sauté until onions are translucent.
- In goes the ground masala paste, cook it for about 2-3 minutes over medium heat.
- Add the clams, reserved clam juices, rinse the grinder with about 1/2 cup water, add it to the pan. Add salt if required, a pinch of sugar. Let it come to a boil, then let it simmer over low heat until the curry thickens, for about 10 minutes or longer for a dry version. It goes well with rice, or it can also be had with bread.
HOW TO MAKE GOAN CLAM CURRY | KUBECHEM SUKKHEM | KUBE SUKKA?
Goan Clam Curry | Kubechem Sukkhem | Kube Sukka
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 pounds clams
- 1 & 1/2 cup freshly grated coconut
- 2 tbsp coriander seeds
- 1 to 2 dried Kashmiri chilli
- 5-6 peppercorns
- 1/2 tsp turmeric powder
- 1 garlic clove
- 1 small onion, about 1/2 cup finely chopped onion
- 1 to 2 green chillies, slit lengthwise
- 2 tbsp coconut oil/vegetable oil
- Salt, to taste
- Pinch of sugar
Instructions
- Rinse the clams wells. Fill a bowl of water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with the rest of the clams, transfer to a clean plate, place it in the freezer for a few hours. They will open up easily. Discard the ones that don’t open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices. You may also used canned clam in this recipe
- In the grinder/ mixer, add grated coconut, coriander seeds, peppercorns, Kashmiri chilly, garlic, turmeric powder, blend to a semi-smooth paste with water (add water little at a time, about 1 cup).
- Heat oil in a heavy-bottomed pan, sauté onions over medium-low heat. Add chillies, sauté until onions are translucent.
- In goes the ground masala paste, cook it for about 2-3 minutes over medium heat.
- Add the clams, reserved clam juices, rinse the grinder with about 1/2 cup water, add it to the pan. Add salt if required, a pinch of sugar. Let it come to a boil, then let it simmer over low heat until the curry thickens, for about 10 minutes or longer for a dry version. It goes well with rice, or it can also be had with bread.
I would love to hear from you. Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
