Aambyache Sasav - Konkani Style Summer Mango Curry

As we all know it’s the season of mangoes and there are so lot of mango recipe can be cooked in our home. So, today I would like to share Aambyache Sasav, the recipe which is not only my favorite one but it also brings lot and lot of memories with it. Aambyache Sasav is the coconut based riped mango curry, which has sweet, sour and spicy flavors in it .It is one of the most popular recipe of Konkani which is repeatedly prepared during mango season. The word “Aambya” is mango and sasav is mustard in Konkani language.  The mustard seeds is the main ingredient in the recipe which out the real authentic flavor and aroma in the dish.  So guys do not wait to get over mangoes in the market, try out this recipe and I am damn sure, you will be in love with its flavors.

INGREDIENTS

• Ripe Mangoes – 4 to 5 nos (I used baby mangoes but you can use any reasonable priced mangoes. I would not recommend to use Alphonso mangoes for this recipe, as its taste is too sweet which can be best only for making dessert)

To Make Masala Paste

• Grated coconut -3/4 cup to 1 cup
•  Coriander seeds – 1tsp
•  Mustard seeds -1&1/2tsp +1/2 tsp
•  Kashmiri red chillies – 4 nos
•  Turmeric powder – ½ tsp

Other Ingredients

• Jaggery powder/ jaggery -1/4 cup (if mangoes has sour taste, you can add about  ½ cup of jaggery powder. )
• Asafoetida -  a pinch
• Curry leaves – 3 to 4
• Salt to taste
  
• Oil – 1tbsp (I used mustard seeds oil)

METHOD

• Wash and peel  the skin of all the mangoes. Keep it aside .
•  Into a mixer, add in grated coconut, coriander seeds, mustard seeds, Kashmiri red chillies and turmeric powder. Grind all the ingredients to a smooth paste.
• Heat oil into a pot . Add mustard seeds, curry leaves and asafoetida. Fry till mustard seeds crackle in the oil.
• Add peeled mangoes .Saute the mangoes by flipping it on both the sides, such that mangoes absorbs the flavors of mustard seeds.
• Then add grounded coconut masala paste and mix well. Add about  1 cup of water and adjust the curry thickness. Do not add more water.
•  Also add salt and jaggery powder. Mix everything well and cook with the lid closed for about 8 to 10 minutes.
• Switch off the flame and the dish is ready to be served.
  
• Aambyache Sasav is best served with plain white rice and vatana usal (white peas dry curry)