Ambe Pasponosa Gojju | Raw Mango Wild Jackfruit Konkani Recipe | Amchi Vasari

Описание: Ambe Pasponosu Gojju is a traditional Konkani side dish made using brined raw mangoes and wild jackfruit, also known as pasponosu. These two unique ingredients are mashed together in a freshly ground coconut masala, giving the dish a perfect balance of tangy, earthy, and mildly spicy flavors.
This gojju is usually served with hot rice and dalithoy or with rice porridge also called as pej in konkani or kanji in tulu language. It's a comforting and wholesome meal that brings back memories of monsoon days and traditional food. Since the mangoes are preserved in brine, this dish is often made during the rainy season when fresh mangoes are no longer available.
In this video, I'm sharing how we prepare this age-old recipe at home, just the way it's been made for generations in Konkani households. It's a simple vegetarian recipe that can be made in 3 ways i.e., by adding garlic or raw mustard seeds or asafoetida friend in little oil which makes it suitable for fasting days and religious occasions.
If you love Konkani food or are curious about regional Indian recipes that use local, seasonal ingredients like wild jackfruit and brined mango, then do give this dish a try.

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Serves: 4
Ingredients:
Grated coconut - ½ coconut (2 handful)
Ramnad red chili - 4 (for spiciness)
Byadgi red chili - 1 (for color)
Brined raw mango - 1
Brined wild jackfruit - 1
Garlic - 3 pods (can also be made with mustard seeds or asafoetida)
Coconut oil - 2 to 3 tbsp
Salt - as required
Water - ¾ cup (for grinding masala)

Method:
Heat a little oil in a pan and fry the red chilies on low flame until they change color.
In a mixer grinder, add the fried chilies, grated coconut, and ¾ cup water. Grind to a smooth, thick paste.
To flavor the masala, choose one of these options and pulse grind for 5 seconds:
Add 3 raw garlic cloves, Or add 1 tbsp raw mustard seeds, Or add a ½ tsp asafoetida powder or a pinch of asafoetida paste sauteed in little oil.
Taste the brined raw mango and wild jackfruit. If very salty, soak in fresh water for 30 minutes. Otherwise, just rinse once.
Add the brined raw mango and wild jackfruit into the masala. Mash them well with your hands so the flavors blend together.
Mix in the mango seed if using, check for salt, and add more if needed.
Finally, drizzle 2 to 3 tablespoons of coconut oil on top.
Serve fresh with rice porridge (pej/kanji) or hot rice and dalithoy.

If you are planning to visit in Varanasi then this playlist is for you!
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Chapters:
00:00 Introduction
00:06 Intro music
00:11 Ambe gojju recipe starts
00:43 Ambe gojju can be made in 3 ways
01:10 Brined raw mango and wild jackfruit
02:00 How to brine raw mango and wild jackfruit

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