“Ansache Sasav” – is a sweet and tangy Pineapple gravy. Sasav is a traditional Goan dish known for its unique blend of flavours. A key ingredient that defines this dish is mustard seeds, called sasava in Konkani – which is where the dish gets its name. While the version made with ghota (the juicy local variety of ripe mangoes), is a favourite during mango season, pineapple comes to the rescue when mangoes aren’t in season. Available year-round, pineapple makes for a delicious alternative. This sweet and tangy dish, bursting with the tropical flavour of pineapple, is sure to win you over too.
Ingredients for Ansache Sasav:
Chopped pineapple – 1 large bowl
Grated fresh coconut – 1 large bowl
Jaggery – 1 tablespoon (adjust based on the sweetness of the pineapple)
Mustard seeds – 1 teaspoon
Dried red chilies – 5 to 6
Black peppercorns – 7 to 8
Tamarind – A piece the size of a small lemon
Turmeric powder – ½ teaspoon
Salt – To taste
Ingredients for Tempering (Tadka/Fodni):
Edible Coconut oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Asafoetida (hing) – 2 pinches
Curry leaves – 10 to 12 leaves
Fenugreek seeds – ¼ teaspoon
Method for Making Ansache Sasav:
Blend grated coconut, dried red chilies, mustard seeds, peppercorns, turmeric, and tamarind into a smooth paste using a mixer.
Heat coconut oil in a thick-bottomed pan.
Once the oil is hot, add mustard seeds.
When the mustard seeds start spluttering, add asafoetida, curry leaves, and fenugreek seeds.
Add the pineapple pieces to this tempering and sauté them for 2–3 minutes.
Now, add the prepared coconut paste along with enough water to achieve a gravy-like consistency.
Stir everything well, cover the pan, and let the pineapple cook on a low flame for 5 to 10 minutes, or until soft.
Once the pineapple softens, add jaggery and salt. Cook for a few more minutes, then turn off the heat.
Serve this sweet and tangy Ansache Sasav hot with chapati — it’s a tropical delight with every bite!
