GODU AMBYA HUMMAN / Ripe Mango Curry- Konkani style

Ripe Mango is called Godu Ambo/Pikkallo Ambo in Kochi Konkani.Godu Ambya Humman is one of the traditional and most popular, spicy, sweet, tangy and little salty ripe Mango Curry made in most of the Kochi GSB Konkani homes during ripe mango season.Usually thin skined and juicy ripe mangoes are used for this recipe.This famous Konkani style ripe mango sweet dish can also be made with locally available ripe Mangoes.

The following ingredients are needed to prepare this delicious ripe mango sweet dish.

Ingredients:-

Ripe mangoes. -2 medium size
Jaggery.            -1 and 1/2 cup ( grated)
Rice flour.         -1 tsp
Salt.                  - to taste.

For Seasoning:-

Coconut oil.              -1 tsp
Mustard seeds.          - 1/2 tsp
Dry Red chillies.       -2
Cumin seeds/ Jeera.  -1/2 tsp
Black pepper Corn.   -1 tsp crushed
Curry leaves.             - 1 spring.

Instructions:-

Wash 2 ripe mangoes thoroughly in Water and remove the dirt and dust on the skin and pat dry them with a clean cloth.

Slice both the sides of the ripe Mango with skin and keep aside along with the middle portion of the fleshy Mango seed.

Grate or crush the Jaggery about 1 and 1/2 cup.

In a small vessel add 1cup of Water and add the crushed Jaggery. Boil on low flame and stir well till the Jaggery melted well.Seive this melted jaggery to remove the impurities and keep aside.

In a mixing bowl add 1tsp Rice flour and 2 tbsp Water. Mix well to make slurry of Rice flour and keep aside.

Crush the Black pepper corns with mortal and pestle and keep aside.

Broke the dry Red chillies into two halves and keep aside.

Method:-

In a cooking vessel add 2 cup of Water. Add the sliced ripe mango pieces with skin and fleshy Mango seeds and boil well.Add Salt and mix well.

Cover and cook till the ripe mango pieces turn soft.When the mango pieces cooked well add the melted and seived Jaggery syrup.Mix  and boil well and stir in between.

Add Rice flour mixture and mix well. Rice flour mixture is added to make the gravy thick.

Boil and stir well on low flame till the gravy becomes a bit thick.Cook for about 2 minutes on low flame and stir well in between then switch off the flame.

Heat Oil in a small pan and splutter Mustard seeds and saute well.

Add dry Red chillies and fry well.

Add Cumin seeds and Curry leaves and saute well.

Lastly add the crushed Pepper corn and stir well and switch off the flame.

Add this seasoning into the ripe mango curry in the cooking vessel and mix well.

A yummy ,sweet,tangy ,salty and little thick Konkani style Ripe Mango Curry/ Godu Ambya Humman is ready to serve with steamed Rice.

Try the recipe and enjoy the yummy dish.