- 5 to 6 small juicy variety of mangoes
- ½ teaspoon urid seeds
- ½ teaspoon methi seeds (fenugreek seeds)
- 5 leaves of curry leaves
- 1 teaspoon mustard seeds
- A pinch of hing (asafoetida)
- A small piece of jaggery (40 gms)
- 1 teaspoon chilli powder
- Salt to taste
- 1 cup water
This dish is normally made with the succulent variety of mangoes available during the season.The state of Goa can boast of the best quality of mangoes flooding the markets in India.The original recipe of ripe mango sasav is made with lots of coconut .We make it very often but being health conscious we cook a simpler and tasty version of this recipe without coconut too. The sweetness and the tanginess of the mangoes is retained in the dish.
- Peel off the mango skin . Squeeze them to obtain juicy pulp. Leave some pulp on the kernel.
- Heat oil, add asafoetida, mustard seeds and curry leaves. Allow the mustard seeds to crackle.
- Add urid dal and methi seeds.
- Add chilli powder, water and boil.
- Add the mangoes and cook for 5 to 6 minutes.
- Add salt to taste and jaggery as per sweetness of the mangoes.