Seasoned Mango Curry
In Karwar, Karnataka the Kala Ishaad mango is used to prepare this mango curry, in other parts of the Konkan coast Ghontan, small sucking mangoes are preferred. Sasav in Konkani means mustard so it is the principal spice in this dish.
Raywal, Mayapuri, Dussheri and Rajbhog mangoes, with a more watery flesh also give the curry a good consistency.
The pulp is squeezed off the seed, called ‘bata’ and left a little chunky, but if you prefer a smooth curry you can blend it. Traditionally the bata are returned to the curry and served as part of the portion over hot plain, boiled, white rice.
In the Konkan, hot rice is often served with chilled curries such as sol or ambé sasav. The word saasam is mustard in Konkani.
8 large over-ripe mangoes or 12-14 small sucking mangoes
1½ tsp salt or to taste
Jaggery if required
2 tsp mustard seeds
6 dried red Kashmiri chillies, stalks and seeds removed (add more for a spicier curry)
6 tbsp grated fresh; or frozen, unsweetened coconut
1 teaspoon black mustard seeds
8 fresh green curry leaves torn
1.5 tbsp vegetable oil
Toast the whole spices and chillies for the spice paste in a dry skillet on high heat for 1 minute.
Remove from heat, cool and grind to make a fine powder.
Add the coconut and grind to a fine consistency. Reserve.
Peel the mangoes and place them in a mixing bowl with 1.5 cups of cold water.
Squeeze the pulp from the mangoes into the water in the bowl, till the seeds are bare.
Remove and reserve the seeds if you plan to add them to the curry, otherwise discard them.
Stir the spice paste into the mango pulp and add the seeds, if desired. Do this manually. Do not blend in a mixer, this curry is meant to be chunky.
Heat vegetable oil in a small tempering spoon. Add asafoetida as well as mustard seeds and cook 60 seconds until the splutter and turn fragrant. Add curry leaves and cook 30 seconds. Add the mango curry and stir well. At this point you can cook the curry over the flame for 4-5 minutes or leave the mangoes raw. If you cook the mangoes eat the curry hot. If you leave them raw chill the curry and serve with piping hot rice.
Add salt and jaggery to taste.
Cover and refrigerate for 2 hours.
Serve cold with piping hot plain, boiled, white rice.