A no-onion, no-garlic, vegan and gluten-free mango curry that gets done in 30 minutes. Simple yet delicious Sasav is commonly made in Goa for a feast after a religious ceremony. Saasav pairs well with steamed white rice the staple food of Goa.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Curry, Side Dish
Cuisine: Indian
Keyword: Goan Vegetarian Cuisine, Indian Curry, Mango Recipes
If you are using small sucking mangoes peel them discard the skin. Slightly bruise the mangoes and set aside. If you are using mango cubes then ignore this step. Taste a little of the mango to see if it is sour. If it is sour fine else add the tamarind paste to your curry.
Heat a wok and lower the flame to sim. Add 1 teaspoon of mustard seeds. Stir the seeds they will splutter add the red chillies to the pan and switch off the gas.
In the chutney pot of your mixer grind together the coconut, spluttered mustard haldi, red chillies and the tamarind if using and run the mixer. Open the lid and scrape the sides add ¼ cup of water grind yet again. But keep the paste coarse.
Now heat a kadhai/wok add the oil. Lower the flame when the oil heats up and splutter the mustard seeds.
Pour the coarsely ground mixture in the pan and bring to a boil.
Run the mixer again with another ¼ cup of water add this to the simmering curry. You do not waste goodness.
Add the jaggery (if using), salt and mango pieces and simmer for 2-3 minutes or till the mangoes soften.
Serve hot with steamed rice.
Notes
Use lesser water initially you can always add more if you need.
The mangoes once cooked are very delicate. Handle them with care.
You can also avoid making the tempering just pour the ground coconut paste in the pan and follow the rest of the steps.