“Ambe Peshe’ Godi Upkari (Ripe Mango Slices Sweet-n-Spicy Curry)” … Ambe Upkari is one of the most sought after dish from GSB Konkani Saraswat Cuisine served during meals when ripe mangoes are in season and one never tires of relishing it even if served on daily basis … I often prepare this dish cutting the ripe mango slices to smaller pieces when the mangoes purchased are too large in size and when cooked this way too it tastes equally tasty … Yummilicious …
** Godi Upkari is a khatHa- meetHa- teekHa (tangy- sweet- spicy) curry that can be served as a dessert both hot or at room temperature or also chilled. Well many don’t serve it chilled but in my home we also like it served cold especially during summer time to beat the heat. We Amchies/ GSB Konkani Saraswats prepare a dish “Ambe Upkari/ Ripe Mango Sweet Curry”, prepared out of small sized sweet mangoes throughout the months while in season, 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 in country or have been not passed on traditional dishes. The very reason why food sites, groups, blogs, channels are in vogue worldwide to spread knowledge of dishes, culture, education etc. The world really has become smaller with technology reachable at the tip of finger. So do try out the dishes and enjoy them with your family to keep spreading knowledge for generations to come.
** 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. I always prepare sweet mango curry on weekly basis throughout the season and when they are large in size I prepare them by slicing the ripe mango into medium sized pieces retaining the skin (which is referred to as peshi’ in Konkani) while rest of the recipe remains same.
** Here is the Recipe to Khatta Meetha Teekha “Ambe Peshe’ Godi Upkari (Ripe Mango Slices Sweet-n-Spicy Curry)” ... my style.
** Wash large sized ripe but firm ripe mangoes/ ambo/ mavina hannu by scrubbing the outer skin well, so that all dirts or stickiness are removed. It is very important to clean the ripe mangoes well as we will be retaining the skin while cooling.
** Slice the mangoes carefully retaining the inner seed with little bit of edible flesh still left on it it and cut them to about 1.5 to 2 inch sized pieces retaining the skin. I have used 2 large sized mangoes to get about 5-6 cups of cut pieces.
** Note : Mango cut into slices are referred to as ambe' peshi' in Konkani language, the very reason why I named this dish Ambe Peshe' Godi Upkari.
** Now peel off the skin off one ripe mango and remove the flesh portion properly taking care to see that there is not edible flesh remaining. Add them into a mixer grinder/ blender and grind to a smooth paste adding a little bit of water if required.
** Do check out and see if the ground pulp/paste is very fine and smooth, in which case you can use it as it is. In case you find that there are fibers, then strain the pulp through a sieve and then use the same for preparing the curry/ upkari.
** Note : In all I have used 3 large sized sweet ripe mangoes/ ambo/ mavina hannu for this recipe. While 2 are cut into pieces and retained along with the inner seeds, one mango is used for making of thick mango pulp for the gravy.
** Add the pulp into a thick bottomed vessel along with some water in all there should be about 5-6 cups in all. Add in the cut ripe mango pieces and the inner seed retained into the vessel, mix well and bring it to a boil on high heat.
** Now add in about 100- 150 gms of grated jaggery (goda/ bella/ gud) (+/- depending upon the sweetness of the ripe mango), mix well, and bring to a boil stirring often to avoid being burnt at the bottom, until jaggery has melted and mixed well.
** Add about 4-5 green chillies (hari mirchi/ tarni mirsanga/ hasi menasu), a pinch of salt (namak/ meeta) to taste and continue simmering on low heat stirring often until the mangoes are almost cooked, say about 90% done only.
** Note : Cooking of ripe mangoes does not take much time as we have added cut pieces. Be careful and do not overcook the mango pieces or later on it will crumple and break and separate from skin and will not remain intact while serving.
** Now in a cup of room temperature water add in 1-2 tblsp of corn flour powder. Mix well so that there are no lumps, and add to the simmering ripe mango curry and immediately mix well stirring the curry evenly until it has well mixed in.
** Note : You can use Maida instead on corn flour too, which is the pattern followed in traditional recipe, but I always prefer corn flour. Also use normal room temperature water for corn flour powder and Do NOT use hot or chilled water.
** Let the curry simmer for 5-10 minutes, meanwhile if you find that the curry has thickened out too much then you can add 1-2 glasses of water to bring to required consistency. Remove and keep it aside covered while we prepare seasoning.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 1 tsp oil (tel/ tela) in a small pan, when hot add in 1 tsp of mustard seeds (rai/ sasam), when they begin to splutter add 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for a few seconds.
** Pour this over the curry, mix well, cover and keep it aside for a few hours for the flavors to be infused. The curry is served warm and neither cold or hot, in case while serving you find it has thickened then add some tepid water and mix well.
** Note : Traditionally a few dry red chillies cut to pieces or those small whole red chillies are added while tempering which is individual choice. In my home I do add at times, however I somehow prefer this curry without the same at times.
** “Ambe Peshe’ Godi Upkari (Ripe Mango Slices Sweet-n-Spicy Curry)” is done and ready to be served. This delicious~ aromatic sweet dish is usually served just warm and neither hot nor cold during lunchtimes as a dessert after meals. Again, I would like to mention that I do love to enjoy this cold from the fridge though it is not preferred by many. This godi upkari/ sweet dish remains good for 48 hours if you refrigerate it immediately on cooling, though I would not recommend more than 12 hours.
** Do try out this delicious curry from GSB Konkani Saraswat Cuisine prepared with ripe mangoes when in season, that’s now as the season has just about begun. I am sure your family and friends will love and so will children and older people. There are hardly anybody who do not like ripe mangoes and this curry sweetened and spiced is a balance of taste that would be loved by those who love desserts after meals.
** Sharing a common links below to “Godi Upkari/ Ambe Upkari/ Mangoes" where you will find many dishes prepared using mangoes and other fruits too, you may browse through in leisure and try them out and relish with your family friends …..
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