Mango sasanv or mango sweet curry
Sasanv is made of fruits such as pineapple, small ripe mangoes (amblio or ghonta) and hog plums. It has a runny gravy as compared to that of a chutney.
Ingredients:
Ripe mangoes (small variety) : 10 - 12
Coconut : 1 cup
Spicy dry red chilies : 3 - 4 (small)
Turmeric : 1/2 tsp
Pepper : 7 - 8
Jaggery : 3 - 4 tblsp
Mustard : 1 tsp
Curry leaves : 2 sprigs
Asafetida (shankar brand hing) : 1 inch piece
Oil : 1 tblsp
Black salt : to taste
Procedure:
Wash and peel the mangoes (amblio / ghonta) and scrape the pulp from their skins.
Grind the grated coconut, red chilies, pepper and turmeric to make a thick paste.
Heat a saucepan, put oil, mustard, asafetida and curry leaves.
Then add in the mangoes, salt and jaggery and cook them over a low flame until they become soft. (Their juice will be sufficient to cook them, adding water is not required)
Once the mangoes are cooked add the ground coconut, bring it to a boil and switch off. Check on salt and sweetness (depending on the sweetness of the mangoes).
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