Ambyache Sassav/ Goan Mango Coconut Curry
India summer equates to gorging on loads of mangoes. There are many varieties of mangoes available in India. Goa has the super sweet Mankurad mangoes but sadly they are not available outside of Goa. The Alphonso/ Hapus variety from Maharashtra is easily available all over India and is exported abroad making it the most popular breed.
Here in North America, the most popular mangoes are the Haden variety imported from Mexico.
In Goa, after devouring mangoes as is, the most popular dish made is Ambyache Sassav. It roughly translate to mangoes cooked with mustard seeds. Special mangoes called Gotas are available during this season. They are small round sour-sweet mangoes perfect for this dish. Its also a hot favorite dish to be served for special occasion or weddings during the summer months.
4-5 small sweet mangoes (Gota)
1/2 cup grated coconut
6 dried red chillies
2 tsp mustard seeds
1/4 tsp turmeric pdr
salt to taste
1 tbsp. sugar
De-skin all the mangoes but keep the flesh intact.
Grind together the coconut, red chilies, turmeric pdr and 1tsp of mustard seeds to a smooth paste. You can add little water to help it grind.
In a large saucepan, heat 1 tbsp. of oil. Temper with the remaining 1 tsp of mustard seeds.
Once they start crackling, add de-skinned mangoes and the ground paste.
Simmer the curry for 10 mins.
Serve this delicious sweet spicy curry with white rice.