Ghotaa Aambat (NKGSB Style Sweet And Sour Mango Curry)
#MangoMango
The summers in India bring along a variety of mangoes. Alphonso (Haapus), Paayri, Badaami, Kesar, Langdaa, Totaapuri, Ghotaa are all the different varieties of mangoes available here.
Many communities prepare a variety of dishes using raw as well as ripe mangoes. One such community is the NKGSB community of Karwar. In this cuisine one can find dishes such as Udid methi made using raw mangoes, Fish curry like Sungta Aambat and Tisryaa Aambat made using Raw mangoes and even the ripe Ghotaa variety of mangoes, North Kanara Sweet and Sour Raw Mango Chutney, Aambyaa Saasav using the ripe Ghotaa mangoes, Chepil Kairi Lonche using Appe Medhi variety of raw baby mangoes. All these dishes are delicious and unique in their own way!
One such dish is this Ghotaa Aambat from this cuisine which is made using slightly sour Ghotaa, coconut and jaggery with a special tempering of Kuwale Saandge (small flat dry dumplings/vadi made using Ash Gourd). The sweet and sour ghotaa impart their own unique flavour to the curry. This is a commonly made dish in the NKGSB households during summers and is relished alongwith rice.
Ghotaa Aambat (NKGSB Style Sweet And Sour Mango Curry)
#MangoMango
The summers in India bring along a variety of mangoes. Alphonso (Haapus), Paayri, Badaami, Kesar, Langdaa, Totaapuri, Ghotaa are all the different varieties of mangoes available here.
Many communities prepare a variety of dishes using raw as well as ripe mangoes. One such community is the NKGSB community of Karwar. In this cuisine one can find dishes such as Udid methi made using raw mangoes, Fish curry like Sungta Aambat and Tisryaa Aambat made using Raw mangoes and even the ripe Ghotaa variety of mangoes, North Kanara Sweet and Sour Raw Mango Chutney, Aambyaa Saasav using the ripe Ghotaa mangoes, Chepil Kairi Lonche using Appe Medhi variety of raw baby mangoes. All these dishes are delicious and unique in their own way!
One such dish is this Ghotaa Aambat from this cuisine which is made using slightly sour Ghotaa, coconut and jaggery with a special tempering of Kuwale Saandge (small flat dry dumplings/vadi made using Ash Gourd). The sweet and sour ghotaa impart their own unique flavour to the curry. This is a commonly made dish in the NKGSB households during summers and is relished alongwith rice.
Open in Cookpad AppSteps
- 1
The first step to make the Ghotaa Aambat is to wash the ghotaa thoroughly and peel them using our fingers. Collect all the peels in a bowl and the peeled mangoes in another.
- 2
Add about 1/4 cup water to the peels and squeeze them to extract all the juice from the insides of the peels.
- 3
Add this extract to the bowl of peeled mangoes. Add 1/4 cup water to the mangoes as well and give them a slight squeeze to blend some of the mango pulp with the extracted juice. This gives the gravy a good taste.
- 4
Heat a small kadhai and add the oil to it. Now add the coriander seeds and the deseeded Bedgi Dry Red Chillies and roast separately till there is a slight change in colour.
- 5
Grind these roasted ingredients along with the grated coconut, using sufficient water to get a smooth paste.
- 6
Heat a saucepan and add the oil for the tempering to it. Add the mustard seeds and as soon as they splutter add the asafoetida.
- 7
Now add the kuwale saandge and fry them on low heat till they change colour.
- 8
When done add to it the ground coconut paste and the turmeric powder. Mix well.
- 9
Add the peeled mangoes along with the mango extract and mix well.
- 10
Add water as required to get a slightly thick gravy.
- 11
Add salt to taste and jaggery as required to get a sweet and sour flavour. Bring to a boil and then lower the heat.
- 12
Simmer for about 6 to 7 minutes for the coconut to cook completely.
- 13
Serve this delicious Ghotaa Aambat with some steamed rice!
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