This coconut based, spicy-sweet, mango curry was my grandpa's favourite. He just loved this delicious curry with rice for lunch & dinner. Whole mangoes are cut into 3 pieces with their peel on & are added to this delicious coconut curry. And since, I come from a big fat family, my granny says, it would be hard to feed everyone with enough mangoes in the curry. So, what they did was, they used field marrow (Mangalore cucumber, Malabar cucumber) along with ripe mangoes in this coconut curry. My granny says, they sometimes used to dice ripe mangoes into big cubes to feed the whole family.
I admire the way, this dish came into being. Summers & mangoes are synonymous in India. So, mangoes that are abundantly available during summers in India are added to a simple yet flavourful, delicious, coconut curry made using simple, basic ingredients, that are easily available throughout the year. And this mango curry makes a hearty lunch, dinner when it is had with rice! Isn't that clever cooking?
Most of Konkani cuisine has been the same. It's using seasonal ingredients in everyday cooking. Be it ambe upakari, jeev kadgi phodi, ambe sukke, ambe gojju, kadgi gashi, kadge chakko, pathrado, kadgi phodi, bimbla gojju/bharth, kaju bharth etc., etc., It's a very long list.
If you love mangoes, love mango dishes or love sweet-spicy dishes like me, then I'm sure you'll love these mango dishes from Konkani cuisine too. Take a look at them:
To make this delicious mango coconut based curry you'll need:
Preparation Time: 25 minutes
Preparing the masala:
Let’s prepare the sweet, spicy, tangy masala first. And to do that:
If you’re making this dish for many & are in short of ripe mangoes, then you can use field marrow along with ripe mangoes to make this dish. This is an age old trick my granny used to feed our big fat family.
In that case, keep the peel of filed marrow on (Mangalore cucumber), deseed it, chop it into cubes. Add cubed field marrow pieces into the cooking vessel first & cook them using 1 cup of water & salt. Once they are almost cooked, add in ground masala, ripe mango pieces. Cook them through & then season the curry.
Mangoes to be used to make this dish (ambe gashi):
Sour, sweet mangoes are perfect to be used to make this dish. They make this dish delicious by imparting its sourness & sweetness to it.
Traditionally, local varieties of mangoes called as 'katt ambo/gont ambo' in Konkani, were used to make this dish. Katt ambo/gont ambo is the Konkani word for mangoes that grow on backyard trees. These mangoes are not from the cultivated mango variety & are sweet-sour in taste. They are tiny to medium-small in size & hence, whole mangoes were usually just slightly slit into 3 pieces & those whole mangoes were added to make this dish. Take a look at 'katt ambo/gont ambo/upakari ambo' - local mangoes places next to alphonso mangoes below. These mangoes are green on the outside but would be ripe on the inside.
If you can't find local varieties of sweet-sour mangoes, any variety of ripe, pulpy mangoes are good to go into this dish. Slightly raw mangoes would be slightly sour-sweet & would be perfect to go into this dish.
I'm told by my granny, mangoes that weren't very sweet or sour mangoes or not-so-tasty mangoes that were hard to empty, were used to make this dish.
Find more Konkani cuisine curry recipes here.
Tags: Mango curry, ambe gashi, coconut curry, ghashi, ghasi, ambo, Konkani cuisine, Konkani recipe, Konkani food, summer, lunch, dinner, mango, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine.