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Ghotaa Aambat (NKGSB Style Sweet And Sour Mango Curry)
Ghotaa Aambat (NKGSB Style Sweet And Sour Mango Curry)

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We hope you got benefit from reading it, now let’s go back to ghotaa aambat (nkgsb style sweet and sour mango curry) recipe. To make ghotaa aambat (nkgsb style sweet and sour mango curry) you need 14 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Ghotaa Aambat (NKGSB Style Sweet And Sour Mango Curry):
  1. You need 4 Mangoes (Ghotaa Preferably slightly sour)
  2. You need 1/4 cup Jaggery(To be adjusted as per the sourness of Ghotaa)
  3. Provide 1/2 tsp Turmeric Powder
  4. Use 1 cup Fresh Grated Coconut
  5. You need to taste Salt
  6. Prepare To be Roasted :
  7. Use 1/2 tsp Oil
  8. You need 1 1/2 tbs Coriander Seeds
  9. Prepare 8-10 Bedgi Dry Red Chillies(To be adjusted as per preference)
  10. You need for The Tempering :
  11. Use 3 tbsp Oil
  12. Prepare 1/2 tsp Mustard Seeds
  13. Get 1/4 tsp Asafoetida
  14. Get 8 Kuvaale Saandge (Ash Gourd Dry Dumplings)
Instructions to make Ghotaa Aambat (NKGSB Style Sweet And Sour Mango Curry):
  1. The first step to make the Ghotaa Aambat is to wash the ghotaa thoroughly and peel them using our fingers. Collect all the peels in a bowl and the peeled mangoes in another.
  2. Add about 1/4 cup water to the peels and squeeze them to extract all the juice from the insides of the peels.
  3. Add this extract to the bowl of peeled mangoes. Add 1/4 cup water to the mangoes as well and give them a slight squeeze to blend some of the mango pulp with the extracted juice. This gives the gravy a good taste.
  4. Heat a small kadhai and add the oil to it. Now add the coriander seeds and the deseeded Bedgi Dry Red Chillies and roast separately till there is a slight change in colour.
  5. Grind these roasted ingredients along with the grated coconut, using sufficient water to get a smooth paste.
  6. Heat a saucepan and add the oil for the tempering to it. Add the mustard seeds and as soon as they splutter add the asafoetida.
  7. Now add the kuwale saandge and fry them on low heat till they change colour.
  8. When done add to it the ground coconut paste and the turmeric powder. Mix well.
  9. Add the peeled mangoes along with the mango extract and mix well.
  10. Add water as required to get a slightly thick gravy.
  11. Add salt to taste and jaggery as required to get a sweet and sour flavour. Bring to a boil and then lower the heat.
  12. Simmer for about 6 to 7 minutes for the coconut to cook completely.
  13. Serve this delicious Ghotaa Aambat with some steamed rice!

Welcome to Curry Mango Indian Restaurant. Enjoy the family style dining and fresh Indian food at our brand new Lakeland location. I like recipes that show me how to use up jars of things I often have in my fridge. In the case of this recipe, it is that half used up jar or mango chutney I always appear to have in the back of the fridge. Aambat - Sprouted Lentil Curry - If you want to try something different with sprouted lentils then try this dish, its nutty and has refreshing taste of cocon.

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