A “ghashi” (sometimes also “ghassi) is a typical Konkani curry dish with literally hundreds of variations. Since the Konkan coastal region is primarily located in the state of Maharashtra, but also extends through Goa & Karnataka – the culinary influences along the way are boundless! So basically, there really is no one single type of ghashi, so suffice it to say – it’s Konkani curry that can be made using vegetables, chicken, seafood, non-veg, dal/lentils or any combination of these ingredients.

My Kairichi Ghashi (Konkani Green Mango Curry) is made using green mangoes; actually a green mango that is actually slightly ripe/yellow-ish is even more perfect! This in-between type of green mango/not yet fully ripe mango will provide the ideal balance between tart & sweet flavors. This curry typically combines the flavors of sweet, sour and spicy. You can adjust the curry to fit your flavor profile by making it sweeter; less spicy … any way you wish, it will always taste delicious!

Of course, this dish can also be made with completely green mangoes although I do not recommend making it with fully ripe mangoes – as they are too sweet & will fall apart & become mushy during the cooking process ☺.

Green mangoes are packed with Vitamin C and antioxidants. They are also very good for digestion as well. Green mangoes are usually seasonal and found easily in most large Asian markets.


KAIRICHI GHASHI (Konkani Green Mango Curry)

Ingredients:

1-2 green mangoes
½ cup freshly grated coconut (or use ¼ cup coconut milk + 1 tbsp unsweetened coconut flakes)
1 tbsp urad dal (skinned & split)
½ tsp fenugreek seeds
½ tsp black mustard seeds
pinch of methi rai (coarse cut fenugreek seeds)
pinch of asafetida (hing)
5-6 fresh curry leaves
3-4 dried red chilies
½ tsp turmeric powder (haldi)
½ to 1 tsp red chili powder, to taste
salt to taste
2 tbsp oil
Freshly chopped cilantro for garnish


METHOD:

Peel & cut the mango (or mangoes) into fairly large pieces (1” is fine). Remember there is a large pit in the center, so be careful while cutting & slice around the pit.

In small dry skillet on low to medium heat, add the urad dal & fenugreek seeds. Toast them for a few minutes until lightly browned. Remove, allow to cool & grind into a fine powder along with the grated coconut. Set this mixture aside until needed.

In a medium pan or wok on medium high heat, add the oil. When hot, carefully add the mustard seeds and allow them to splatter. Then add in the methi rai along with asafetida, fresh curry leaves & dried red chilies. Stir and after about a minute or so, add in the spices (turmeric & red chili powder) & the cut mango pieces. Mix well & add about ½ cup of water. Cover and cook on low for about 5 minutes until the mango has softened. Now add in the urad dal, fenugreek seed & coconut mixture. Mix well, season with salt, cover & cook for 2-3 minutes. Garnish with freshly chopped cilantro leaves & serve with chapatis or fragrant Basmati rice.



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