"Pikkile Ambe Gashi/Ripe Mango Curry" ... A traditional delicious side dish from Konkani Saraswat Cuisine, prepared and served while mangoes are in season ... This curry can be prepared with ripe as well as semi ripe mangoes with minute difference in masala preparation ... Yumz ...
** This is a traditional recipe from Konkani Saraswat Cuisine that is prepared with both semi ripe mangoes ie sourish mangoes or fully ripe mangoes when in season. Both are still available now as it is that time of the year, when all types of mangoes come pouring in and you are really in a dilemma about which dish to prepare. This gashi is prepared on spicier side and tastes best that way. I have already posted this dish before in my blog, wherein I used semi ripe ie sourish mangoes, this time however I have used fully ripe mangoes. Both type of dishes taste superb and you can choose any available to you. There is just minute difference in preparing the dish by adding in a little bit of tamarind while grinding the masala for full ripe mangoes, while for the sourish one’s they are left out, rest of the recipe remains same. I am sharing the link to the same at the bottom of this recipe and you can check out the recipe there too. I am repeating the recipe here with the tamarind addition. A very simple recipe that can be prepared and kept even a few hours before as it is best when served at room temperature.
** Here is Reciep for "Pikkile Ambe Gashi / Ripe Mango Curry" My style ….
** Ingredients :
Ripe Mangoes / Pikkile ambo : 6 small to medium sized or 2-3 large mangoes.
Jaggery / Goda / Gud : 50 gms (Approx)
Salt to taste
** For Masala to be ground :
Coconut : 1 cup freshly ground
Urad dal / Black gram dal : 1 tsp
Coriander / Kothimbir / Dhania Seeds : 2 tsp
Kashmiri red chillies / Kumte Mirsanga : 6-8
Tamarind / Chinchama / Imly : one small marble sized ball.
Hing / Asafoetida Powder : 1 tsp
Or
Gummy Hing : a large pinch
Oil : 1 tsp
** For Tempering :
Coconut Oil (Optional) : 1 tsp
Mustard Seeds / Sasam / Rai : 1 tsp
Curry Leaves / Kadipatta / Karbevu : 6-8 fresh leaves.
** Wash, wipe dry and peel off the skin of the ripe mangoes. You can use either small sized mangoes or large sized mangoes for this recipe. If using large sized slice off the two sides of the mangoes, cut the sliced pieces into two horizontally without removing the outer skin and put it in the cooking pan. Remove the outer skin of the remaining mango and add it to the pan with pieces and put the removed skin in another bow. If using small mangoes, just peel of the skin of all the mangoes and put it in the pan and the skin in another bowl.
** Add one cup of water to the ripe mango skins in the bowl and give a good squeezing crushing it well. This allows the little bit of flesh portion inside the skin to get mixed in with the water. Squeeze out the water and throw away the skin portion. Check the collected water and add in only 1 cup of the same to the mangoes in the pan, if there is more, keep it aside for grinding the masala. Bring the mangoes and the pieces in the pan to boil, cook till half cooked on medium to low heat. Meanwhile grind the masala.
** Masala to be Ground : Heat oil in a small pan, when hot, add in urad dal and fry till the color changes slightly, now add in the coriander seeds and fry for few seconds. Now add in red kashmiri chillies and hing / asafoetida powder or a small piece of gummy hing and further fry for a second and remove and put it in a mixer grinder, add in the freshly grated coconut and the fried ingredients along with the small marble sized tamarind and grind all to a semi coarse paste. Use the water kept aside earlier from the skin squeezed semi mangoes. Do not keep the paste too coarse nor make it into a fine paste.
** Now add the ground paste to the half cooked mangoes in the and mix well. Add salt to taste, Jaggery cut into small pieces or grated and mix well. Check the consistency and add in water if required to bring to a thick gravy consistency. Let cook on medium heat, stirring often till you see bubbles appearing. Do not make the gravy thin, this is a thick texture dish.
** For Tempering : Heat coconut oil (Optional), when hot add in mustard seeds, when they begin to splutter add in the curry leaves, fry for a second and pour over the curry. Cover and keep aside for the flavors to seep in.
** "Ambe Gashi / Ripe Mango Curry" is done and ready to be served. Best served at room temperature as a side dish along with other dishes. You can also serve this with poori, roti, idly, dosa etc. Panpolo / Neer Dosa or any other dishes of your choice. This is a KhatHa MeetHa TeekHa ie Tangy Sweet Spicy dish that is loved by one and all in our community and is often prepared at all festive or celebrations when in season. Do try this out this season and enjoy with your family and friends.
** As I had mentioned this dish can be prepared with both fully ripe or semi ripe mangoes. I had previous posted the semi ripe mango version while this time I have included the recipe for full ripe mangoes, you can choose anyone of your choice, the recipe remains the same with minute difference of addition of tamarind and difference in quantity of jaggery, that’s it. I am sharing the link for “Arda Pikkile Ambe Gashi/Semi Ripe Mango Curry” Recipe below, you can check out for the same......
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** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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