Ghotache Sansav / Ripe Pulpy Mango Curry

In Goa, the GSB community i.e. the Goud Saraswat Bramhins have their own cuisine and this “Ghotache 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 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“. If you can’t find Ghota, you can use any type of mangoes to make this dish. This Ghotache sansav or ripe mango curry is a traditional Goan preparation usually served with steamed rice.

Ingredients:                                                                                 Prep. Time: 30 Minutes, Serves: 4
6 Ghota/Variety of small soft ripe pulpy mango
1/4 teaspoon mustard seeds
A pinch of asafoetida
1-2 tablespoon grated jaggery
3 teaspoon oil
salt to taste

For the curry:
1/2 cup freshly grated coconut
4-5 peppercorns
1/4 teaspoon coriander seeds
1/2 teaspoon turmeric
3 red chillies / shepda / byadgi chillies
1 marble sized ball of tamarind

• 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 mangoes 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.
• After the mustard seeds splutter, pour the curry in it. Mix everything properly.
• Add the mango pulp along with the kernels. Add 1 tablespoon grated jaggery.
• Adjust salt to taste. If needed add some more grated jaggery. Sweetness can be modified as per taste.

Serve with rice. Serve with love as we do in Goa 🙂

Note: The post was originally published on 14 July 2013.  Today on 29-05-2018, I am updating the post with new images. Also the back drop used in images on this post is hand painted by my little artist. Do let me know how it looks.