“Totapuri Ambe Godi Upkari (Sweet & Spicy Ripe Mango 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 … Totapuri ambo/ mango is a variety of mango that is available towards the end of season … being not so sweet in taste I prefer preparing it into godi upkari and since it is large in size, best cut to pieces … try it before the season comes it an end, tastes wonderful … Yummilicious …
** "Godi Upkari"; a meetHa- teekHa (sweet- spicy) curry, is a traditional sweet dessert that can be served both hot/ at room temperature/ chilled and all ways they taste wonderful. While small sized ambo’s are easier to be prepared whole, larger ones are best cut to pieces retaining the outer skin and both tastes equally delicious though the joy of chewing the katho (whole mango with seed) is lost in this preparation. 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. I will share a common link to all “Ambe Upkari” shared in the blog before at the bottom of this recipe, it includes more details of procedure with pictures, so please do browse through them for more choice, they all taste wonderful. Do try them and enjoy with your family and friends.
** Here is my Recipe for “Totapuri Ambe Godi Upkari (Sweet & Spicy Ripe Mango Curry)”... my style, do try it ….
** Wash large sized ripe but firm Totapuri Ripe Mangoes/ Ambo/ Mavina Hannu by scrubbing outer skin well, so that it is cleaned. It is very important to clean ripe mangoes well as we will be retaining the skin while cooking.
** Slice mangoes on sides carefully and then cut them into 2 inch sized pieces retaining the skin. Add the cut pieces into a kadai and keep the inner seed separately. I have used 2 large sized mangoes to get about 5-6 cups of cut pieces, you may use according to the members in family or as per your requirement.
** Now add the inner seed having still some fleshy portion stuck to it into a bowl along with 2 cups of water and squeeze out the fleshy portion with the help of water as cleanly as possible. Discard seed; collect the pulp in a bowl and with the help of hand blender grind to a smooth pulp adding more water only if required.
** The ground pulp/paste should be fine and smooth, in which case it can be used as it is. In case of fibers, strain the pulp through a sieve as it is unpleasant to eat and some ripe mangoes have plenty of them, so be careful. Add the prepared mango pulp into a thick bottomed kadai/ pan adding more water if required (in all there should be about 4-5 cups of mango pulp) and bring to boil.
** When it comes to full boil, lower the heat to medium and add about 100- 150 gms of grated jaggery (goda/ bella/ gud) (+/- depending upon the sweetness of the ripe mango). Mix well, and continue to a boil stirring often to avoid being burnt at the bottom, until jaggery has melted and mixed in well with the mango pulp.
** Now add in the cut mango pieces (with skin), about 4-5 green chillies (hari mirchi/ tarni mirsanga/ hasi menasu), a pinch of salt (namak/ meeta) to taste and continue simmering on low- medium heat stirring often until the mangoes are almost cooked, say about 80% done only. The mangoes being ripe and cut pieces hardly takes 2 minutes to cook and overcooking will spoil them, so be careful.
** Note : Cooking of ripe mangoes does not take much time as it is cut pieces. Do not overcook the mango pieces to avoid them turning mushy and separating from skin as they will not remain intact while serving.
** Add 1-2 tblsp of cornflour powder with one cup of water and mix well so that there are no lumps. Add to simmering ripe mango curry and immediately mix well stirring the curry evenly until it has well mixed in and begins to thicken. This procedure hardly takes time, say about 3-4 minutes, so be careful and cook until thick and glossy. If you find that, the curry has thickened too much then you can add 1-2 glasses of hot water to bring to desired texture and cook until done, remove and keep it aside ready.
** Note : You can use Maida/ APF instead of corn flour, 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.
** For Tempering/ Pannaka/ Tadka : Heat 1 tsp of coconut oil (nariyal tel/ narlel 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 tastes best served warm during meals.
** Note : Traditionally a few dry red chillies cut to pieces or those small whole red chillies are added while tempering which is individual choice.
** “Totapuri Ambe Godi Upkari (Sweet & Spicy Ripe Mango Curry)” is done and ready to be served. This delicious~ aromatic sweet dish is usually served 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 right out of 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, the season as all are aware starts around summer to almost halfway through monsoon and please DO NOT USE TINNED ONES. 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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