There are few berries and fruits that show up for a very brief period in summer and we try to make the most of it. Summers are synonymous with these fruits and Gorasambli/ Manila Tamarind or Jungle Jalebi is one of them. As kids we have always enjoyed these slightly astringent fruit as a snack during the hoildays. Nothing much happened with it in other than that. So when I learnt that the raw gorasambli is turned into a scrumptious subzi I was pretty surprised.
In rural parts of Gujarat this summer fruit is turned into a curry by stuffing its pods with a dry masala mix. The best subzi is made with raw fruit that is astringent/તુરુ in taste. I came across this information and recipe through a FB group called વન- વગડો. In an effort to document the foods of Gujarat it was obvious that I tried making this subzi. I wnet ahead and asked for the maker’s permission to showcase it on the blog. It did made a delicious curry. 😍….
Gorasambli nu Shaak
Ingredients
- 3 tomatoes, grated
- 1 cup kernels of gorasambli
- 1/4 cup besan/chickpea flour, roasted
- 3/4 cup raw peanuts, unsalted and roasted
- 1/4 cup sesame seeds
- 2 cloves garlic, minced
- 1 green chilli, minced
- 1/2 inch ginger, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon cumin seeds/ jeera
- 1/2 teaspoon mustard seeds/rai
- salt to taste
- 1/4 cup coriander leaves, finely chopped
- pinch of asafoetida
- 3 tablespoons oil
Instructions
Select raw Gorasambli, seperate the fruit from the pods and remove the seeds.
Wash well
Prepare the stuffing by coarsely grinding the peanuts and sesame seeds.
In a bowl mix the ground mixutre, besan 1 tablespoon oil, garlic, ginger, chilli, tumeric, sugar, lemon juice, salt adn finely chopped coriander.
Mix well. Taste and adjust to your taste.
Stuff the tiny kernels of gorasambli with the stuffing.
Keep the remaining stuffing aside.
Place a pressure cooker on medium heat.
Add the balance 2 tablespoons of oil, add the mustard and cumin seeds, asafoetida.
Once the seeds sizzle and splutter add the grated tomatoes.
Cook until the oil seperates.
Add the remaining stuffing masala adn the stuffed gorasambli.
Mix well.
Add enough water to cook the curry.
Cover and pressure cook for three whistles.
Wait for the pressure to release naturally.
The curry needs to be like a thick soup. Adjust accordingly and check for the seasoning.
Once doen transfer to serving bowl and garnish with chopped coriander.
Serve hot with roti.
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