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

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ghotaa aambat (nkgsb style sweet and sour mango curry). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Ghotaa Aambat (NKGSB Style Sweet And Sour Mango Curry). #meetthemeat Paapletaa Aambat…. is what Pomfret curry is called in Konkani language by the NKGSB community of Karwar. Aambaadya Saasav is a sweet and sour and slightly spicy hog plum chutney from the NKGSB cuisine of Karwar. These plums are basically sour and are used to make curry, pickle and chutney in the NKGSB cuisine.

Ghotaa Aambat (NKGSB Style Sweet And Sour Mango Curry) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Ghotaa Aambat (NKGSB Style Sweet And Sour Mango Curry) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have ghotaa aambat (nkgsb style sweet and sour mango curry) using 14 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Ghotaa Aambat (NKGSB Style Sweet And Sour Mango Curry):
  1. Take 4 Mangoes (Ghotaa Preferably slightly sour)
  2. Get 1/4 cup Jaggery(To be adjusted as per the sourness of Ghotaa)
  3. Prepare 1/2 tsp Turmeric Powder
  4. Make ready 1 cup Fresh Grated Coconut
  5. Get to taste Salt
  6. Take To be Roasted :
  7. Get 1/2 tsp Oil
  8. Get 1 1/2 tbs Coriander Seeds
  9. Get 8-10 Bedgi Dry Red Chillies(To be adjusted as per preference)
  10. Prepare for The Tempering :
  11. Get 3 tbsp Oil
  12. Make ready 1/2 tsp Mustard Seeds
  13. Make ready 1/4 tsp Asafoetida
  14. Get 8 Kuvaale Saandge (Ash Gourd Dry Dumplings)

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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!

Sweet and Sour Dal which tastes awesome with hot rice. This video is in Marathi with English Subtitles. 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. But NKGSB is asking for legal heirs, signature, Notarization as well as franking, when it is straight joint account clearly mentioning either or survivor None of other banks, be it nationalize or cooperative bank have such procedures.

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