Step-by-Step Instructions

1. 1.Prepare Mangoes

   Wash the 10-12 small mangoes (Ghonta) thoroughly. Peel off their skin and place the peeled mangoes into a bowl.

2. 2.Prepare Masala Paste

   In a mixer grinder, add 1/2 grated coconut, 4 red chillies, 1/2 tsp peppercorns, a small piece of tamarind, and 1/2 tsp turmeric powder. Add enough water to grind it into a smooth but slightly rough paste. Do not make it too fine.

3. 3.Season the Oil

   Heat 1 tablespoon of oil in a kadai (wok). Once the oil is hot, add 1 teaspoon of mustard seeds and a few curry leaves. Stir for a while until the mustard seeds splutter.

4. 4.Toss Mangoes

   Add the peeled mangoes to the kadai with the seasoning. Toss them really well on medium flame for 1-2 minutes to coat them with the oil and spices.

5. 5.Add Masala and Salt

   Add the ground masala paste to the kadai. Stir everything really well so that the mangoes are nicely immersed in the masala paste. Add salt as per taste and give it another good stir.

6. 6.Simmer with Water

   Allow the gravy to boil for 1-2 minutes. Then, add 1/2 cup of masala water (from the mixer jar) to adjust the consistency and stir well.

7. 7.Initial Cooking

   Cover the kadai with a lid and cook for 5 minutes on medium flame.

8. 8.Add Jaggery

   After 5 minutes, open the lid. Add 1 tablespoon of jaggery for sweetening (adjust quantity based on the tanginess and sweetness of the mangoes). Stir well until the jaggery dissolves completely into the curry.

9. 9.Final Cooking

   Cover the kadai again and cook for another 10 minutes, or until the sansav is ready and bubbling nicely, and the flavors have melded together.

10. 10.Serve Ghonta Sansav

    Give the curry a final stir. The tasty, delicious, tangy, and sweet Ghonta Sansav is now ready. Serve it hot as a side dish with rice, rava fried potatoes, and papad for a superb meal.