Goan Style Bimblanche Sasav Recipe
Goan cuisine is rich in flavors and textures, and the Goan Style Bimblanche Sasav is no exception. This dish is a wonderful vegetarian side, with the distinctive tartness of Bimbla (also known as Bilimbi) balanced with the sweetness of jaggery, the richness of coconut, and the heat of green chilies. It is a great accompaniment to rice dishes or a spicy Goan stew like Feijoada. If you’re looking to explore more regional delicacies, this recipe is perfect for adding a unique, tangy twist to your meals.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bimbla (Bilimbi) | 6 pieces |
| Fresh coconut, grated | 1/2 cup |
| Green chillies | 2 |
| Mustard seeds | 1 teaspoon |
| Jaggery | 20 grams |
| Water | 1 cup |
| Sunflower oil | 1 tablespoon |
| Salt | To taste |
Instructions:
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Preparing the Bimbla (Bilimbi):
- Start by washing the Bimbla thoroughly. Place them in a medium saucepan and add about 1 cup of water. Bring the mixture to a boil and cook on high heat until the Bimbla softens. Keep the water aside as it will be used later for grinding.
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Toasting the Coconut:
- In a separate kadai (wok), heat a small amount of oil over low heat. Add the grated coconut and toast it gently, stirring frequently, until it turns slightly brown. Once toasted, remove it from the pan and set it aside on a separate plate to cool.
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Frying the Green Chilies:
- In the same pan, add a little more oil and fry the green chilies for a few seconds, just to release their flavor. Remove and set aside.
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Roasting the Mustard Seeds:
- In the same pan, roast the mustard seeds until they begin to pop. Once done, take them out and keep them aside as well.
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Grinding the Ingredients:
- Now, take the toasted coconut, fried green chilies, and roasted mustard seeds and place them in a mixer or grinder. Add the jaggery and a pinch of salt. Add a little of the water you used to boil the Bimbla, just enough to help the grinding process. Grind everything into a thick paste, aiming for a consistency similar to that of coconut chutney. Be careful not to add too much water, as the Sasav should have a thick consistency, not runny.
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Combining the Boiled Bimbla:
- Once the coconut mixture is ready, add the softened Bimbla to the grinder. Grind for a few seconds until everything is well combined and the Bimbla is mashed into the mixture.
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Serving:
- Transfer the Goan Style Bimblanche Sasav into a serving bowl. Serve this flavorful side dish with steamed rice, pav (Goan bread), or alongside Feijoada (a spicy Goan black-eyed peas stew).
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 1.5 g |
| Carbohydrates | 28 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sodium | 120 mg |
| Sugar | 12 g |
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Tips:
- For a more intense coconut flavor, feel free to toast the coconut a bit longer, but be careful not to burn it.
- If you don’t have Bimbla, you can substitute it with tamarind or green mango for a similar tangy effect.
- Adjust the number of green chilies depending on your preferred level of spice.
Enjoy the Goan Style Bimblanche Sasav as a refreshing and delicious side that adds a burst of flavor to your meal!
