Sasav is also prepared using raw mango (Torache Sasav), ripe mango (ambyache sasav) , hog plums (Ambadyache Sasav).
Pineapple is not a common favorite. But this sweet and sour pineapple curry prepared in Goan style will immediately be a common craving.
Ingriedients:
Chopped Pineapple - 1 cup (I used canned pineapple - 1 can)
Grated coconut - half cup (I used frozen coconut)
Red chillies - 3
Mustard seeds - 1 teaspoon
Jaggery - 1 tablespoon
Asafoetida/Hing - 1/2 teaspoon
Water
Oil
Salt
Procedure:
1. Grind the grated coconut, red chillies and half tsp mustard seeds to a fine paste. Add water while grinding.
2. Take a vok and add oil. Add the remaining mustard seeds. Once they splutter, add hing.
3. Next add the ground coconut masala and then the chopped pineapple.
4. Add 1 cup of water and let it the pineapple cook in the gravy for 5 minutes. Also add a pinch of salt.
7. Finally add the jaggery and let it cook for another 5 minutes.
8. Adjust the amount of jaggery depending on the sourness of the pineapple.
9. Also add salt or water if necessary.
The delicious Ansache Sasav is ready.
Serve it hot with hot steamed rice.
