Ansa Ghota Shaak (Pineapple and Mango Curry)

Ansa Ghota Shaak is an authentic Goan dish from Saraswat cuisine. It is a no onion no garlic dish prepared in mango and pineapple season. 'Anas' is pineapple and 'Ghota' are juicy mangoes (it has very little pulp). It is a preparation with pineapple, mango, fresh coconut, red chillies, jaggery and a tempering of vaddio. Cooked chana dal and jackfruit may also added to this preparation, I have not added.

Measurement: 1 Cup= 180 ml
Serves: 4 to 5

Ingredients: 

1. Ripe Pineapple (peeled and cut into thin triangles) - 1 medium
2. Mangoes - 5 to 6
3. Scrapped coconut - 1  cup
4. Jaggery (grated) - 1/4 cup
5. Byadgi mirchi - 2
6. Mustard seeds - 1/4 tsp
7. Turmeric powder - 1/4 tsp
8. Hing - 1/4 tsp
9. Coconut Oil - 3 tbsp
10. Vaddio - 6 to 8
11. Salt to taste

Procedure:

• 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 magoes seeds and juice.
• Add salt and water.
• When pineapple is cooked, add jaggery and stir well.
• Dry roast the red chillies for 5 to 10 seconds.
• Grind coconut and red chillies, 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.

Tip:

• If you don't have vaddio, skip the last step and use mustard seeds before adding hing and turmeric powder.
• Another variant is Ansaachi shaak.