The word ‘gotsu’ inevitably brings to mind a thick gravy, full of coconut, popularly served in marriages and similar occasions. As fond of gotsu as I am, I wanted to make one that is lighter, something without coconut, something that tastes yummy but very different from the usual gotsu. And then, I found this. I decided to make a few changes to the original recipe and make something for my ‘Raw Mango Series’ for this year. The result, which I call No-Coconut Raw Mango Gotsu, was incredibly scrumptious! Here is what I used (to make about 3 cups of gotsu):
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A few fresh curry leaves
3 dry, red chillies
1 medium-sized raw mango
Salt, to taste
Powdered jaggery, to taste
Red chilli powder, to taste
1 teaspoon turmeric powder
1/2 teaspoon methi seeds
1-1/2 teaspoon coriander powder
1-1/2 teaspoon cumin powder
4-5 cloves of garlic, peeled
A pinch of asafoetida
1. Crush the garlic with a mortar and pestle. Ensure that it does not turn into a fine paste, but is well crushed. Keep aside.
2. Peel the raw mango and chop into large pieces. Add just a bit of water and pressure cook it, for about 2 whistles. Keep aside. Do not drain out the excess water.
3. In a heavy-bottomed pan, heat the oil. Add the mustard seeds and allow them to splutter. Then, add the cumin seeds, methi seeds, dry red chillies (each one broken into two) and asafoetida.
4. Now, add the crushed garlic to the pan. Saute for a minute or two.
5. Add the boiled raw mango pieces (along with the water you used to boil them in), salt to taste, turmeric powder, jaggery to taste, red chilli powder to taste, curry leaves, cumin powder and coriander powder. Mix well.
6. Let everything cook together on a medium flame for 7-10 minutes, adding more water if you feel the gotsu is too thick.
Serve hot with rotis, rice or dosas. This gotsu can also be stored in an airtight container (after it cools down completely) – that way, it keeps for about 3 days, refrigerated.
What are you doing with raw mangoes in your kitchen this season?