It is inborn with GSB to preserve any thing and every thing for the rainy season. They do want to enjoy it, even when it is not available in the market. They preserve it when it is abundant & the price is cheap. Usually the vegetables they preserve are Raw mango, Raw Jack fruit, Ripe Jack fruit, Gooseberry, Wild Jack fruit, etc. Raw items are preserved by adding it in brine ( salt water ). In Konkani it is called “mittagalche”. And this preserved Mango is called “Nonchambo” by G.S.B Cochin and Kolambo by G.S.B. Mangalore.
This recipe is of GSB Cochin side, a drooling one.
Ingredients
- Nonchambo (Little Hard). – 2
- Grated Coconut -. ½ coconut
- Red chilly – 5
- Haldi powder – ½ tsp
- Salt to taste
- Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Urad Dal – 1 tsp
- Methi seeds –1 tsp
- Curry leaves few
Nonchambya Gassi
Method
- Grind grated coconut, red chilly and haldi powder to a fine paste.
- Wash and cut little hard Nonchambo into pieces.
- Cook this mango pieces with Masolu.
- Since nonchambo is salty add salt if only required.
- Cook till it is done.
- Season with Mustard Seeds, Urad Dal, Methi Seeds and Curry leaves.
Nonchambya Gassi is ready. Serve with hot rice.
Konkani Khann Anik Jevan 
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