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 my grandmother’s kitchen in Karwar, which is made using slightly sour Ghotaa, coconut and jaggery. 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. It is relished alongwith rice. In fact in Karwar, the NKGSBs use Ghotaa daily in the cooking, in some form or the other. Apart from this mangoes would be eaten daily throughout the day. This was the height of mango consumption in this community in the olden days.
Do take a look at the other delicious NKGSB dishes too….
6. Tisrya Vade
Prep Time : 15 min
Cooking Time : 15 min
Serves : 4
Cup Used : 200 ml
Here’s the recipe for the Ghotaa Aambat, the way my grandmother used to cook in Karwar….
- 4 Mangoes (Ghota…. A particular mango variety….. Preferably slightly sour ones)
- 1/4 cup Jaggery …… To be adjusted depending upon the soureness of the Ghotaa
- 1/2 tsp Turmeric Powder
- 1 cup Fresh Grated Coconut
- Salt to taste
To Be Roasted :
- 1/2 tsp Oil
- 1 1/2 tbs Corriander Seeds
- 8 -10 Bedgi Dry Red Chillies….. To be adjusted as per preffered spice levels
For The Tempering :
- 3 tbs Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- 8 Kuvaale Saandge (small flat dried dumplings made using Ash Gourd)
- 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.
- Add about 1/4 cup water to the peels and squeeze them to extract all the juice from the insides of the peels.
- 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.
- Heat a small kadhai and add the oil to it. Now add the corriander seeds and the deseeded Bedgi Dry Red Chillies. Roast till there is a slight change in colour.
- Grind these roasted ingredients along with the grated coconut, using sufficient water to get a smooth paste.
- 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.
- Now add the kuwale saandge and fry them on low heat till they change colour.
- When done add to it the ground coconut paste and the turmeric powder. Mix well.
- Add the peeled mangoes along with the mango extract and mix well.
- Add water as required to get a slightly thick gravy.
- Add salt to taste and jaggery as required to get a sweet and sour flavour. Bring to a boil and then lower the heat.
- Simmer for about 6 to 7 minutes for the coconut to cook completely.
- Serve hot with steamed rice and serve some roasted papad or fried fish alongwith if desired, just as the NKGSBs of Karwar did in those days.