This is a traditional Goan dish, prepared with Ghota (sweet-sour local variety of mangoes). These mangoes are called as Raiwal in Maharashtra.
This is a quick and super easy dish.
Ingredients:
4-5 local mangoes or ghota
Jaggery, about 3:4 proportion, may vary based on sourness of the mangoes
1/2 tbsp mustard powder
1 cup freshly grated coconut
2-3 green chillies
salt to taste
Servings:
3-4 people
Extract pulp from the mangoes. Leave the mango seeds aside. In a mixer, add the remaining ingredients and grind well. Mix this paste with mango pulp. Stir well. Now add the mango seeds to this. Your dish is ready to serve.
Adjust the jaggery proportion depending on the taste of mangoes. If the mangoes are very sour, you may need to add more jaggery.
Optionally you can season it with 1/2 tsp of mustard seeds, a pinch of asafoetida, curry leaves and turmeric powder.
Do not boil the mixture. This is consumed fresh and raw.
This is a quick and super easy dish.
Ingredients:
4-5 local mangoes or ghota
Jaggery, about 3:4 proportion, may vary based on sourness of the mangoes
1/2 tbsp mustard powder
1 cup freshly grated coconut
2-3 green chillies
salt to taste
Servings:
3-4 people
Extract pulp from the mangoes. Leave the mango seeds aside. In a mixer, add the remaining ingredients and grind well. Mix this paste with mango pulp. Stir well. Now add the mango seeds to this. Your dish is ready to serve.
Adjust the jaggery proportion depending on the taste of mangoes. If the mangoes are very sour, you may need to add more jaggery.
Optionally you can season it with 1/2 tsp of mustard seeds, a pinch of asafoetida, curry leaves and turmeric powder.
Do not boil the mixture. This is consumed fresh and raw.
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