Ansa Ghota Shaak (Pineapple and Mango Curry)
Ansa Ghota Shaak is an authentic Goan dish from Saraswat cuisine. It is a no onion no garlic dish prepared in mango and pineapple season. ‘Anas’ is pineapple and ‘Ghota’ are juicy mangoes (it has very little pulp). It is a preparation with pineapple, mango, fresh coconut, red chillies, jaggery and a tempering of vaddio. Cooked chana dal and jackfruit may also added to this preparation, I have not added.
Measurement: 1 Cup= 180 ml
Serves: 4 to 5
Ingredients:
- Ripe Pineapple (peeled and cut into thin triangles) – 1 medium
- Mangoes – 5 to 6
- Scrapped coconut – 1 cup
- Jaggery (grated) – 1/4 cup
- Byadgi mirchi – 2
- Mustard seeds – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Hing – 1/4 tsp
- Coconut Oil – 3 tbsp
- Vaddio – 6 to 8
- Salt to taste
Procedure:
- Wash the mangoes and soften them by pressing on all sides. Remove the peels and transfer them in a bowl.
- Heat 1 1/2 tbsp oil in a pan.
- Add hing and turmeric powder.
- Add pineapple, toss well.
- Add magoes seeds and juice.
- Add salt and water.
- When pineapple is cooked, add jaggery and stir well.
- Dry roast the red chillies for 5 to 10 seconds.
- Grind coconut and red chillies, by adding sufficient water to a fine paste.
- Add ground paste, little bit of salt, water if necessary and stir well.
- Simmer for 2 – 3 min.
- Heat remaining oil in a tempering pan, add mustard seeds and vaddio. When vaddio get fried, pour the tempering over curry and simmer for a min.
- Serve hot with steamed rice and dal.
Tip:
- If you don’t have vaddio, skip the last step and use mustard seeds before adding hing and turmeric powder.
- Another variant is Ansaachi shaak.
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