Ansa Ghota Shaak is an authentic Goan dish from Saraswat cuisine. This is generally prepared during Mango (Ghota – pulpy small mangos) and Pineapple (Anas) season. This is a rich combination of pineapple, mango, coconut, chilies, jaggery and a unique tempering of vaddio (a specialty of Goa)
Ansa Ghota Shaak (Pineapple and Mango Curry)Course: Main Course, VegCuisine: IndianDifficulty: Medium
Ripe Pineapple (peeled and cut into thin triangles) – 1 medium
Mangoes, preferably Totapuri – 5 to 6
Scrapped coconut – 1 cup
Jaggery (grated) – 1/4 cup
Byadagi 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
- 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 mangoes seeds and juice.
- Add salt and water.
- When pineapple is cooked, add jaggery and stir well.
- Dry roast the red chilies for 5 to 10 seconds.
- Grind coconut and red chilies, 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.
- If you don’t have vaddio, skip the last step and use mustard seeds before adding hing and turmeric powder.