Nonchambya Gassi

                               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.
    1. Nonchambo (Little Hard).  – 2
    2. Grated Coconut   -.  ½ coconut
    3. Red chilly –  5
    4. Haldi powder  – ½ tsp
    5. Salt to taste
    6. Oil –  1 tbsp
    7. Mustard seeds  – 1 tsp
    8. Urad Dal  – 1 tsp
    9. Methi seeds  –1 tsp 
    10. Curry leaves few   
                                                             Nonchambya  Gassi  
    • 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. 

    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s

    %d bloggers like this:
    close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star