JEEVO AMBO & MASINGA SANGA DHEVI GHASSI / Kochi GSB style Raw Mango Drumstick Coconut Masala Curry

Raw Mango is called Jeevo Ambo and Masinga sang is called Drumstick in Konkani.

Jeevo Ambo & Masinga sanga Ghassi is a coconut based Masala  curry using raw mango  and drumstick.This recipe is of  GSB Kochi side.

Kochi GSB people make 2 types of Ghassi [Masala curry] using grated Coconut..One is called Dhevi Ghassi and another one is Soyi Bajjilli Ghassi.

In Dhevi Ghassi fresh Coconut grating is used for making the Coconut Masala paste and 
in Soi Bajjilli Ghassi roasted Coconut grating is used for making the Coconut Masala paste and the ingredients used in  both Coconut Masala paste are also different .In Soi Bajjilli Ghassi no seasoning is done and the gravy has a unique flavour and taste.

The Seasoning of Urad dal and Mustard seeds in Coconut oil makes Dhevi Ghassi more delicious and tasty.

The following ingredients are needed to prepare this delicious Dhevi Ghassi.

Ingredients:-

Drumstick.   - 3
Raw Mango. - 1
Water.            -1 cup
Salt.               -to taste

For grinding Coconut Masala paste:-

Coconut grated.   -1cup
Dry Red chilly.    -6
Turmeric powder. - 1/4tsp

For Seasoning:-

Coconut oil     .-1 tsp
Urad dal.          -1tsp
Mustard seeds. -1tsp

Instructions:-

Wash and peel the outer skin of 4 Drum stick and chop into 1and 1/2 inch lengthy pieces.Keep aside.

Wash and chop 1Raw Mango into big square pieces.Keep aside.

Grind 1cup grated Coconut, 6 dry Red chillies and 1/4 tsp Turmeric powder adding 3tbsp water to a smooth paste.Keep aside.

Method:-

In a cooking vessel boil 1cup Water and add the chopped Drumstick pieces and cook till soft.

Add the Mango square pieces and mix with the Drumstick pieces and cook till soft.

Add Salt and little Water and boil well. Cover the vessel with a lid and cook for 5 minutes on medium flame.

Add the ground Coconut Masala paste to the cooked vegetables in the vessel and mix well.

Add required Water and boil to adjust the consistency.The gravy should be semi thick. Switch off the flame.

Heat 1tsp Coconut Oil in a small pan and add 1tsp Urad dal and when dal starts to change its colour splutter 1tsp Mustard seeds and switch off the flame.

Pour this seasoning over the Ghassi in the vessel.The seasoning in Coconut oil gives a unique flavour and taste to the Curry

A tasty Raw Mango & Drumstick Dhevi Ghassi is ready to serve with Rice.

Try this recipe and enjoy the dish.