In Goa, the GSB community i.e. the Goud Saraswat Bramhins have their own cuisine and this "Ghotachem Sansav" is one age-old dish which is made by them. "Ghotam" is a variety of mangoes found commonly in Goa. They are small and very pulpy and mostly cannot be cut by knife. They have to be sucked to drink the juice. "Sansav" meaning mustard seeds. So when"Ghotam" and "sansav" are combined, we get what is called "Ghotachem Sansav". Not just Ghotam, you can use any type of mangoes to make this dish.
The first time I made this dish, my hubby took it to office and one of his Keralite friend liked the dish and said that his mother used to make it in childhood. Just that I wanna keep our GSB tradition and culture alive. So I make the various types of dishes from the GSB cuisines. The curry is very simple, tasty and easy to make. This curry is normally had as an accompaniment with rice. Just try it and let me know.
Ingredients:
4-5 Ghotam/Variety of soft ripe pulpy mango
1/4 tsp mustard seeds
A pinch of asafoetida
3 tsp oil
salt to taste
1-2 tablespoon grated jaggery
For the curry:
1/2 cup freshly grated coconut
4-5 peppercorns
1/4 tsp coriander seeds
1/2 tsp turmeric
3 red chillies / shepda / byadgi chillies
marble sized ball of tamarind
Procedure:
Grind the ingredients meant for curry by adding 1/2 cup water. Adjust the thickness of curry as per your taste. In Goa we prefer a bit thick curry. Keep this curry aside.
Peel the mango's and extract little pulp and keep the mango kernel in the extracted pulp. Keep aside.
Now in a kadai, heat oil and add mustard seeds. Let the mustard seeds splutter. Then add the curry. Mix everything properly. Add the mango pulp along with the kernels. Add 1 tablespoon grated jaggery first. Adjust salt. If needed add some more grated jaggery.
Serve with rice. Serve with love as we do in Goa :)
Serve with rice. Serve with love as we do in Goa :)
