Khatta Meetha Teekha Semi Ripe Mango Godi Upkari (Curry).

“Khatta Meetha Teekha Semi Ripe Mango Godi Upkari (Curry) With Ginger and Pepper flavor” … A seasonal delicacy prepared when you get those half ripe mangoes that are both sweet as well as sour … This is my Mom’s recipe and it tastes simply yumz …...

** Godi Upkari is a delicious sweetish ~ sour curry that can be served as a dessert both hot or at room temperature or also chilled. Well many don’t do that but I like this cold out of the fridge too, especially during summer time its very tasty to relish it cold. We Amchies / Konkani Saraswats prepare Ambe Upkari / Mango Sweet Curry, out of sweet mangoes while in season and is a very famous dish enjoyed by young and old alike. Every Konkani is well versed with this dish and I don’t think there is anyone who does not know about it unless they have no roots on traditional dishes. But coz. of food sites and groups and blogs world has become smaller and all are able to reach each other in a second. So I am sure it will not be a problem for those who have lost track to pick up our traditional dishes that they long for and savor them. Also nowadays almost every item is available all round the globe. So try them, that way you will always be in touch with our food and well as your coming generations to will continue doing so. 

** Coming to this godi upkari, the same can be prepared with pineapple, sweet potato, star fruit, Hog plum and I have even prepared this one with plums. The best fruits are those that can be cooked soft Khatta Meetha Teekha in taste. Today I am sharing with all of you my Mother’s recipe, though I have made some changes in them. Mom used to prepare it just cooked in jaggery syrup with ginger ~ green chillies and then season them after thickening it with Maida / APF. I never use maida and have been using cornflour for long time now as a thickening agent. Also I have added a little bit of ground juice of the semi ripe mangoes for added on thickness to the curry. Again I have added coarsely ground pepper corns which remain crunchy and a pleasure to bite on. In all the difference slightly only in flavour. You may leave out the pepper or even ginger and the same tastes good. Many of my relatives prepare it like that too. 

** Here is the Recipe to Khatta Meetha Teekha Semi Ripe Mango Godi Upkari …. 

** Slice off the outer skin of the "semi ripe mangoes" as thinly as possible and discard it. Now slice off the flesh portions well from the mangoes as much as possible and throw away the inner seed. You can scrape off the closer to the seed fleshy portion and retain them aside to grind them into paste. Slice the large pieces and make somewhat equal sized long pieces out of them. You should get about 5-6 cups of sliced pieces. 

** Note : I have used about 4 medium sized semi ripe mango and cut them to pieces. One mango I have used for grinding to paste. 

** Grind the flesh pieces of roughly about one mango along with the scarped fleshly portions in any in a mixer grinder to a smooth paste with about two cups of water. If the ground paste is very smooth you can use it as it is, but if you feel there are fibers strain them through a sieve and then use the strained juice in preparing the upkari. 

** Add the juice into a thick bottomed pan along with some water in all there should be about 5-6 cups of the juice in the pan. Bring it to a boil on high heat. Now add in about 150 gms of grated jaggery / goda into the pan and boil till the jaggery has melted and mixed well. There should be no pieces of jaggery left in the pan. 

** Now add in the cut semi ripe mango pieces and bring to a boil, once it comes to a rolling boil, lower the heat slightly and simmer till the mangoes are slightly cooked, say 50%. This does not take much time. Do not overcook the mango pieces or later on it will crumple and break into pieces as the cooking procedure of fruits usually continue when the curry is still hot and finally you will not get the whole pieces intact while serving. 

** Now add in 2-3 green chillies slit lengthwise and cut into pieces along with a half a teaspoon of coarsely powdered pepper corns. Also add in 2-3 green whole cardamoms split into two. Now add in ½ inch of ginger cut into pieces or grated and bring to a full boil. If you find that the gravy consistency is less you can add in a cup or two of water. 

** Now in a cup of water add in 2 tblsp of corn flour (You can use Maida too like how other's do, but I always add corn flour). Mix well so that there are no lumps, it really mixes well in normal room temperature water. So Do NOT use hot or chilled water. Now pour this into the pan in which the mangoes are already cooked by now and on medium heat keep stirring till the curry thickens. Once it has thickened remove and keep it aside. 

** For Tempering : Heat 1 tsp oil in a small pan, when hot add in 1 tsp of mustard seeds, when they begin to splutter add in one or two red chilly cut into two each along with 8-10 fresh curry leaves and fry for a few seconds. Pour this over the mango curry, cover the curry with a tight lid and leave it aside for an hour or so for the flavors to seep in and the curry also thickens on its own. If you find the curry too thick while serving you can always add in some tepid water and mix well. 

** "Khatta Meetha Teekha Semi Ripe Mango Godi Upkari (Curry) With Ginger and Pepper flavor" is done and ready to be served. You can serve this delicious ~ aromatic sweet dish both hot or cold or even straight away from the fridge. I always prefer this cold from the fridge or room temperature. This godi upkari / sweet dish remains good for 2-3 days if you refrigerate it immediately on cooling. Try this delicious curry with semi ripe mangoes that are available in plenty now and enjoy with your family and friends. 

** You can use the search option for “Godi Upkari or Ambe Upkari or Mangoes" where you will get many more dishes prepared using mangoes and other fruits too. Do try out various types of dishes to relish with your family friends as desserts or as a mid break dish. You can also prepare this a day ahead and put it in the fridge and then either heat it or serve it cold as per individuals liking. In summer this curry when served cold tastes imply delicious. 

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which 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".