Mango Sasav recipe
Sasav meaning, ‘mustard seeds’ in Konkani, is the main flavouring ingredients for this tantalizing sweet and sour mango dish. Traditionally, small, whole mangoes are used. You may, however, use diced mangoes (like I have done) if you prefer.
Ingredients
- 2 cup ripe mangoes peeled and diced
- 1 cup fresh coconut grated
- 1 teaspoon mustard seeds rai
- ¼ teaspoon turmeric powder haldi
- 1½ teaspoons chilli powder
- 1½ teaspoons tamarind imli pulp
- 7 to 8 black peppercorns
- 2 teaspoons jaggery gur
- salt to taste
Instructions
- Dry roast the mustard seeds in a pan till they crackle.1 teaspoon mustard seeds
- Grind together all the ingredients except the mango pieces with ½ cup water to make a paste.1 cup fresh coconut, ¼ teaspoon turmeric powder, 1½ teaspoons chilli powder, 1½ teaspoons tamarind, 7 to 8 black peppercorns
- Pour the mixture into a pan and bring to a boil.
- Add the jaggery, salt and mango pieces and simmer for 2 minutes.2 teaspoons jaggery, 2 cup ripe mangoes
- Serve hot with steamed rice.