Goan Style Bimlache Sasav | Bilimbi Sansav | Bilimbi Averrhoa | Sweet Spicy Sour Bimblache Saasav | Irumban Puli Chutney | Gojju recipe with detail step by step instructions and a video. Bimlache sasav is a traditional Goan dish made from locally found sour bimla or bilimbi. This authentic Goan dish is slightly sweet, sour and spicy in taste. This is a pure vegetarian no onion no garlic recipe.
Bilimbi are called ‘bimla’ in Konkani. The term ‘sasav’ comes from the word ‘sasva’ which is the Konkani name for mustard seeds. Mustard seeds is the main flavouring ingredient of this dish. Hence the name ‘Bimlache Sasav’.
Avverhoa bilimbi trees are found in most people’s backyard in Goa. The fruit of these trees are called as bimla in Konkani which are sour in taste. Bimla are one of the natural souring agents frequently used in Goan cooking. We make many different recipes with bimla like sasav, goad lonche, uddamethi and also use it as a souring agent in curries.
Making and Serving Bimlache Sasav
Bimlache sasav is a very quick and easy recipe. It gets done in less than 10 minutes. This recipe needs to be consumed on the same day it is prepared. It can also be refrigerated and consumed the next day. We serve this sasav as a side dish with rice/curry/bhaji. But it can also be eaten with roti.
You can also check out more Goan recipes on our channel like ghotache sasav, dudhi bharta, brinjal bharta , kelyachi bhaji, tavshyachi karam, chanyachi usali , sushel , kangachi bhaji , nirpansachi bhaji , gajarachi koshimbir , tomato salad bhaji , valchi bhaji and patal batata bhaji.
Do check out more of our Goan recipes here.
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- 250 grams bimla – also called as bilimbi or averrhoa bilimbi
- 1½ cup fresh grated coconut
- ⅔ cup grated jaggery
- 1 Tbsp red chilli powder
- 1 Tsp mustard seeds
- salt as per taste
- boiled water or drinking water – for grinding
- Cut off the end of the bimla where the stalk is present and discard it.
- Put some water in a pressure cooker. Place a steel stand or a steamer tray in the pressure cooker.
- Place the bimla on the steamer tray or put them in a steel bowl and place the bowl on the steel stand inside the pressure cooker. Close the cooker lid.
- Pressure cook the bimla for 1 whistle.
- Add the coconut, jaggery, chilli powder and salt to a mixer jar. Add some water as needed. Grind into a fine paste.
- Heat a tadka pan. Once hot, add the mustard seeds to it and close the tadka pan with a plate. Let the mustard seeds splutter.
- Add the mustard seeds to the coconut mixture in the mixer jar. Grind once again for a few seconds only.
- Add the steamed bimla to the coconut mixture in the mixer jar. Grind to a fine paste.
- Bimlache Sasav is ready to be served!!
Tips & Tricks
- Do not add any oil to the tadka pan while heating the mustard seeds.
- Use only drinking water or boiled water for grinding since the sasav will not be cooked or heated.