You can make a yummy coconut based curry using raw mangoes. The curry turns out to be tangy, spicy and yum! You can use any variety of raw mango to make this curry. Even if the raw mangoes that have just started to ripen or soften they can be used to make this delicious curry. I use this curry as the perfect excuse to use slightly ripened raw mangoes. They otherwise can't be used to make anything delicious.
This raw mango, coconut based curry is called as ambuli gashi in Konkani. Ghashi/gashi/ghasi refers to coconut based curry in Konkani and ambuli means raw mango.
Preparation Time: 35 minutes
1. Wash the raw mango well. You can peel it if you wish. I like to leave the peel on for this curry. If the raw mango has softened or has started to ripen, then you'll have to leave the peel on.
2. Cube the mango into large or small chunks. Cook the pieces with 1 cup of water and salt for 3 minutes on a medium flame.
3. Put off the flame and keep it closed until you have the masala ready. Meanwhile, raw mango pieces will continue to cook through & get soft.
Preparing the masala:
4. Heat up a tempering pan. Add in 1 tablespoon of oil, fenugreek seeds, split black lentil, coriander seeds, pieces of dried red chillies and saute them for few minutes until the urad dal starts to brown.
5. Remove them off heat and let them cool completely.
6. Once cooled, grind them along with grated coconut into a smooth paste using as much as water required (use upto 3/4 cup of water).
7. Transfer this ground masala into the cooking vessel. Add in about 3/4 to 1 cup of water and mix well.
8. The consistency of the curry should be medium thick in the end. The curry will thicken as it cooks & will further thicken on cooling due to urad dal used. So, add more water if required & keep it a little watery to begin with.
9. Add in jaggery if you like. If you don't like your curry too tangy, then you can add jaggery. If the raw mango's too tangy for your palate then do add more jaggery to cut out the tanginess.
10. Check and adjust salt & bring the curry to boil.
11. Simmer the curry until the rawness of the masala goes off.
12. Remove it off heat and season the curry.
13. Seasoning: Heat oil in a tempering pan, add in mustard seeds and let them splutter. Once the mustard seeds start popping, add in curry leaves and let them sizzle for few seconds. Add this seasoning to the curry and mix well.
14. Serve the curry hot with a bowl of steaming hot rice.
For more Konkani cuisine, curry recipes look here.
Tags: Konkani cuisine, Konkani food, Konkani recipe, raw mango curry, ambuli gashi, ghashi, ambuli randayi.