Mango is a seasonal fruit. It is consumed raw. Also many dishes are prepared raw and cooked. It is very rich in vitamin C.
Today let us see how to prepare Ripened Mango Gojju/Gravy. It is very easy to prepare and tasty too, liked by all age groups. It is consumed with hot rice, chapati, dosa, poori etc.,
Ripened Mangoes 3-4
Methi/Fenugreek 1/2 tsp
Pepper 1/2 tsp
Jeera 1/2 tsp
Mustard Seeds 1/3 tsp
Red chillies 7-9 (Byadagi & Guntur)
Turmeric one pinch
Jaggery lemon size (as per taste)
Tamarind pulp small cup (as per taste)
Coriander strands 2-3
Salt to taste
Mustard seeds 1/4 tsp
Oil 2 tbsp
Green Chillies 4-5
Curry leaves 4-5
Wash Mangoes and cut into 1 inch pieces.
Scrape out remaining pulp from the mango seed and keep aside.
Take a pan dry roast methi, pepper, jeera, mustard seeds and red chillies.
Transfer to a plate to cool.
After cooling transfer the roasted ingredients to a mixie jar. Grind for 1-2mins into coarse powder.
Take a pan, add 2 tbsp oil to it.
Add mustard seeds to splutter, turmeric, slit green chillies and curry leaves.
Now add cut mango pieces and its pulp to it and mix.
Close the lid and allow to cook for 3-4 minutes. Do not add water.
When the mangoes are cooked soft add salt to taste, tamarind pulp, jaggery and coriander strands.
Add grounded masala mixture to it and mix well.
Again close the lid and cook for 3-4 minutes.
Ripened Mango Gojju is ready to serve.
Ripened Mango Gojju can be consumed with hot rice, chapati, dosa, poori etc.,
If Mangoes are very tangy you can avoid tamarind and also add more jaggery to get required taste. Do not add water at all, at any point of time. Gojju is prepared with more ripened mangoes.