Keri Na Gotla Nu Shaak – Gujarati Style Ripe Mango Curry
Description:
The Keri Na Gotla Nu Shaak is a delectable Gujarati dish that brings out the very essence of summer with ripe mangoes. This curry is made using the mango’s fresh pulp and seed, offering a sweet, spicy, and tangy experience in every bite. It’s a traditional Gujarati recipe that is easy to prepare, with no complex steps yet delivering a flavorful and aromatic curry. The combination of gram flour, jaggery, and spices creates a truly unique taste, making it an essential dish to enjoy during mango season. Serve this curry with hot steamed rice, puris, or phulkas, and relish the flavors of summer in every bite.
Cuisine: Gujarati
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Mango | 3 (medium-sized) |
| Gram Flour (Besan) | 1 1/2 tablespoons |
| Red Chili Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Jaggery | 2 tablespoons (adjust as per the sourness of the mango) |
| Salt | To taste |
| Water | 3/4 cup |
| For Tempering: | |
| Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Dry Red Chili | 1 |
| Curry Leaves | 1 sprig |
Preparation Time
5 minutes
Cooking Time
20 minutes
Instructions:
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Prepare the Mangoes: To begin making the Keri Na Gotla Nu Shaak, start by softening the whole mangoes. Roll them gently between your palms to release their juice. Then, cut open the mangoes and extract the pulp. Don’t forget to include the mango seed, as we’ll use this too!
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Mix the Ingredients: Place the extracted mango pulp, along with the mango seed, into a mixing bowl. Add the gram flour (besan) and mix it well. Ensure there are no lumps in the mixture.
-
Add the Spices: Into the same bowl, add the red chili powder, roasted cumin powder, coriander powder, jaggery, and salt. Pour in 3/4 cup of water and mix everything together to form a smooth consistency.
-
Cook the Curry: Transfer this entire mixture to a saucepan and bring it to a boil over medium flame. Once it begins to boil, reduce the flame and let it simmer for about 10 minutes. Afterward, turn off the flame and set the curry aside.
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Prepare the Tempering (Tadka): In a tadka pan, heat the oil over medium flame. Once the oil is hot, add mustard seeds and curry leaves. Allow them to crackle and release their aroma. Then, add the urad dal and sauté it until it turns a golden brown. Add the turmeric powder, asafoetida, and dry red chili. Continue to sauté for another minute before turning off the heat.
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Combine the Tempering with Curry: Pour the prepared tempering (tadka) over the simmered mango curry. Stir well to combine and allow the flavors to infuse.
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Serve: Your Keri Na Gotla Nu Shaak is now ready to serve! Pair it with hot steamed rice, puris, or phulkas for a satisfying and flavorful meal. For a complete meal, add a side of boondi raita to balance the spice and tanginess.
Tips for the Perfect Keri Na Gotla Nu Shaak:
- Use ripe mangoes that are sweet and slightly sour to achieve the best flavor balance in this curry.
- Adjust the amount of jaggery depending on the sourness of the mangoes to create the perfect harmony between sweet and tangy.
- If you prefer a thicker curry, reduce the amount of water slightly while mixing the ingredients.
Enjoy this comforting, flavorful mango curry as part of your summer meals! It’s an authentic Gujarati dish that captures the essence of the season and delights your taste buds with every bite.
