“Pikkile Ambo- Ponso- Nendrabale Kele Godi Upkari/ Hummana (Ripe Mango- Jackfruit- Banana Sweet Curry)” … there are plenty of combinations in which you can prepare godi upkari; a sweetened curry dish from GSB Konkani Saraswat Cuisine, also known as Hummana elsewhere … today’s combo includes ripe mango, nenedrabale kele and ripe jackfruit all cut into equal sized pieces ... rest of the recipe remains same as that of our famous ambe upkari … eagerly waiting to try out more options, do try this one, it tastes awesome … Yummilicious …
** There is nothing more to pen on Godi Upkari; a delicious spiced- sweet- tangy curry from GSB Konkani Saraswat Cuisine traditionally prepared with ripe Mangoes when in season. This is a dessert type of dish that is usually served at room temperature during meals. When in season I almost prepare this regularly as it is and with other combinations. I have shared quite a lot of them both with mangoes and other fruits and they all taste lovely though I am always partial toward ambe (mango) upkari.
** As I mentioned in my recipes I prepare the slurry for thickening of Ambe Upkari using cornflour unlike the traditional dish where in Maida/ APF is used, you may use any. In addition to the whole mangoes or pieces, I always add the puree of one whole mango to the curry for added mango flavor and taste, it not only tastes great but also decreases the amount of slurry needed for thickening the curry. All three fruits ie ripe mango, ripe jackfruit and ripe banana (nendrabale) are available now, so do try this.
** A little bit of change in preparation of traditional dishes always intrigues me as I love sticking to basics while experimenting with more choice in flavors, taste and veggies/ fruits. Though there have been some flops, most of them have always turned out great encouraging me to try out more. I have shared common link at the bottom of this recipe to access all similar recipes, please browse through for more choice and try them. Do browse through and try them out and give me a feedback if possible, Thank You.
** Here is my recipe for “Pikkile Ambo- Ponso- Nendrabale Kele Godi Upkari/ Hummana (Ripe Mango- Jackfruit- Banana Sweet Curry)” … my style ….
** Ingredients :
Ripe Mango/ Ambo/ Mavinahannu/ Aamba : 1 large sized
Ripe Jackfruit Bulbs/ Phanas/ Ponosu : 6-8
Ripe Nendrabale Kele/ Kerala Banana : 1 large sized
Jaggery/ Goda/ Gud/ Bella : 250-300 gms (approximately)
Green Chilly/ Tarni Mirsanga/ Hari Michi : 4-5
Cornflour : 2 tblsp
Salt/ Namak/ Meeta : just a pinch (Optional)
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fesh ones.
** Wash and wipe the ripe mango/ ambo. Now slice lengthwise the sides into thick pieces and then cut the mango slices into 1.5 inch cubes and keep it aside ready. Remove the fleshy portion of the remaining mango attached to the inner seed squeezing out as much as the juicy flesh as possible in 2-3 cups of water.
** Remove the inner seed of ripe Jackfruit bulbs/ ponosu and cut the fleshy portion into 1 inch sized cubes and add it the mango pieces. Similarly slice off the edge portion of ripe banana/ nendrabale kele and cut into two inch sized roundels/ pieces and keep it aside separately as we will need to cook it first.
** Check the picture included above for the cut fruit pieces.
** Also grate the jaggery/ goda or cut to pieces if they are large sized blocks and keep it aside ready. You can use powdered one’s too. Wash, wipe dry and cut the green chilly/ tarni mirsanga lengthwise and keep it ready aside.
** Blend the juice obtained from the mango, add extra water if needed, in all you should have about 3 cups of the prepared juice. Add into a thick bottomed vessel along with ripe banana pieces/ roundels and bring to a boil on high heat. Lower the heat to medium and continue to cook until the ripe bananas are 70% done.
** Now add in the grated jaggery into the vessel and further continue to cook, when it boils well, check to see if the jaggery has mixed well. Now add the jackfruit pieces, green chillies cut lengthwise, pinch of salt, mix well and cook for another 5-7 minutes, stirring well a few times in between for even cooking.
** Note : Addition of salt is optional and you may skip it. However, in my opinion for khatHa meetHa teekHa dishes when a pinch of salt it added, it brings out the flavor of the curry immensely, try it, sure to agree with me.
** When banana and jackfruit are almost cooked and done, say about 90%, lower the heat to minimum and add the mango pieces and mix well. Mango fruit does not take much time in cooking so add it toward the end to avoid overcooking. Again, I have retained the skin of both banana and mango to avoid turning mushy.
** Mix cornflour in half a cup of room temperature water to prepare slurry without any lumps. Lower the heat and gently pour half of the slurry over the simmering curry and immediately mix well with a spatula to avoid forming lumps.
** The curry will begin to thicken within a minute or so of addition of the cornflour slurry, so you need to quickly mix the same. Check the consistency and if needed add the remaining slurry as is necessary, usually it is sufficient.
** Note : Traditionally in the earlier days Maida/ APF was used as thickening agent, these days many use wheat flour. However, I have always preferred cornflour and been doing so for decades now, you may choose any.
** Note : I always prepare about 2 tblsp of cornflour slurry and add to the curry after which I check the thickness of curry. If required then I prepare the cornflour slurry again with another tblsp and add the same. If prepared in excess you will have to throw away excess slurry, which is a waste of food that is not advised.
** Continue to simmer the curry for a few minutes and if you find the curry has thickened too much then you may add some water. Again, if need be you can add some grated jaggery to balance the sweetness too as here the sweetness as depends upon the fruits used for the curry, so adjust accordingly.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add mustard seeds, when they begin to splutter add curry leaves and fry for a few seconds. Now pour this over the curry and mix well.
** Remove from heat, cover and keep the curry aside to rest for a good 30-40 minutes for the dish to settle well. Before serving check the consistency, if too thick then add some hot water, mix well and it is ready to be served.
** “Pikkile Ambo- Ponso- Nendrabale Kele Godi Upkari/ Hummana (Ripe Mango- Jackfruit- Banana Sweet Curry)” is done and ready to be served as a dessert/ side dish during meals. You can also make an offering as Naivedyam to God on festive days and serve the same therein after. This is a sweet- spicy dessert that tastes best served lukewarm, say at room temperature. While some like it hot, some like it warm and in my home we prefer it slightly cold, either way it tastes great.
** Ambe upkari also known as Hummana in some parts is the most famous dish from GSB Konkani Saraswat Community enjoyed throughout the season of ripe mangoes, this is just a takeoff from the same in prepared in combination of a few other fruits and it tastes awesome. Remember to use all the three fruits in ripe form for best of taste, however it is not recommended to use overripe ones. You can prepare the same in combo of only two fruits ie ripe mango and ripe jackfruits too, tastes wonderful.
** I always keep some aside in fridge to savor slightly cold as in my home we prefer to savor it that way. This godi upkari/ sweet dish remains good for about 24 hours if refrigerated immediately on cooling, though I would not recommend more than 14 hours as jackfruit is added. I completely agree that Ambe Upkari/ Mango hummana tastes the best when it comes to Godi Upkari, however, I suggest you do try this out atleast once for a change, sure to be loved by young and old alike.
** For more “Godi Upkari” recipes and step by step procedure if needed, please browse through the common link given below ….
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