Saturday, 3 September 2011

Raw Mango Gravy (Gojju) / ಮಾವಿನಕಾಯಿ ಗೊಜ್ಜು

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

There is a big shopping complex in our area, which is at walkable distance from our house. Normally, we will go there frequently for our household needs. Last week, I had been there for browsing something and I found Totapuri mangoes in a shop there. I just rushed in and bought few mangoes with the idea of cutting and eating them. But it was too much tangy and I couldn't eat even a single pie! Then, I thought of preparing this Gojju (Thick gravy). 
More sour the mango is, its better for this Gojju. If boiled nicely, this can be preserved upto 4 - 5 days without refrigeration. Of course, you can use the mangoes preserved in salt water also instead of fresh ones. This gojju will be a good combination with rice.


Time required: 40 minutes

Ingredients:
1 big raw mango (sour)
Dry red chillies - 2
Green chillies - 6 (Adjust as per your taste)
Urad dal - 1/2 spoon
Mustard seeds - 1/2 spoon
Asafoetida
Few curry leaves
Pinch of turmeric
Sugar - 1/2 spoon
Salt - according to taste
Garlic pods 8 - 10 (crushed)
Oil - 3 spoon

Procedure:
Cook the raw mango in water till it becomes smooth.
After the mango is cooked, take it out from the water and allow to cool.
Take out all the pulp from the cooked mango. Use some water if needed.
Heat the oil in a pan. Add the red chilli pieces, urad dal, mustard seeds, asafoetida and turmeric. Once it splutters, add curry leaves and sliced green chillies.
Add the crushed garlic and saute for a while to remove the raw smell.
Add the mango pulp, sugar and salt. If it looks too thick, add some water to dilute it.
Boil the gojju at-least for 8 - 10 minutes and switch off the flame.
Store it in an airtight bottle once it becomes cool.
Enjoy the hot and sour Gojju with rice. 


Tips:
  • If you want to have more aroma of garlic, just skip adding garlic while preparing the Gojju; and once the Gojju is done, do the tempering with garlic.
  • No need to boil the mangoes if raw mangoes preserved in salt water are used. Because, they will be boiled before preserving in salt water.

This is my entry to the Event 'Herbs and Flowers - Garlic' hosted by Vardhini, which was started by PJ.


Also, sending this to 'Flavours of South India', ongoing event at Simply Food.


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    Hi, Thanks for dropping in. I will be happy to hear your feedback :)