Recipe world

Its the summer season in India now. We were on a vacation to India last month. Since the mango season has started, we enjoyed eating varieties of mangoes there. In my home, everyday we were having one or the other dish prepared from mango for the lunch.

Ripened mangoes are also good for preparing few types of curries like Neer Gojju, Sasive, etc. We get a wild mango variety called 'Sasive Maavu' at our place which has a sweet and sour taste. It is good for preparing curries like Saasive and Neer Gojju. I am sharing the recipe of Mango Neergojju with you all today. Try this simple and tasty curry before the mango season ends!

Preparation time: 20 minutes

Serves - 4

Difficulty level: Medium

Ingredients:

Saasive mango / wild mangoes - 5 to 6
Liquid jaggery (Joni bella) - 7 tbsp or to taste
Salt - 1 1/4 tsp or to taste
Water - 2 cups

For tempering: Oil - 3 tsp, Dry red chilli- 1, Urid dal - 1 tsp, Mustard seeds - 1 1/4 tsp, Asafoetida / Hing - a pinch, Green chilli - 1, Curry leaves - 4 or 5

Method:

Wash the mangoes cleanly. Peel off the green skin and put them in a mixing bowl.
Add salt and jaggery to the mangoes and squeeze the mangoes nicely. Add water and leave it for ten minutes. Check and adjust the taste.
Heat oil in a small wok. Add red chilli pieces, urid dal, mustard seeds and asafoetida. Once the mustard seeds start crackling, add curry leaves and slit green chilli. Saute it for a minute and switch off the flame.
Add the seasoning to the mango mixture and mix it nicely.
Serve this sweet - sour curry along with rice!

ಕನ್ನಡ ಆವೃತ್ತಿ

Amla or Indian Gooseberry is well known in Ayurveda because of its medicinal values. It is told that eating one Gooseberry daily is good for our health. Gooseberry is commonly used in varieties of pickles, murabba, squash, chyavan prash, chutney, tambli, etc. Gooseberry is good for keeping the hair and skin healthy. For all the stomach related problems, gooseberry is a good remedy.
During our school days, we used to pick fresh gooseberries when its the season and were dipping them in water with added salt and crushed hot chillies. They taste very good and we enjoyed eating them daily.
One of my friends was asking me couple of months back to share the recipe of Gooseberry Pickle. I prepared the pickle and clicked the picks to share, but didn't get time to share! Now, after coming back from my India trip, I am sharing the recipe of Gooseberry Pickle with you all. Do try this pickle when you get gooseberries next time and share your feedback!

Preparation time: 35 - 40 minutes
Difficulty level: Medium
Yield: 400 to 450 gm pickle (approx)

Ingredients:

Indian Gooseberry / Amla - 340 gm (14 - 15 large gooseberries)
Water - 2 cups (1 cup = 180 ml)
Salt - 10 tbsp or as needed
Asafoetida / hing - 1/2 tsp
Jeera / Cumin seeds - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 3 1/2 tsp
Red chilli powder - 6 tbsp (or as needed)
Lemon - 1 large

For tempering: Oil - 5 tbsp, Mustard seeds - 1 tsp, Asafoetida - big pinch

Method:

Take 2 cups of water, add around 4 table spoon of salt to it. Bring it to boil. After its boiled for 4 - 5 minutes, add gooseberries. Cook them for 4 - 5 minutes and switch off the flame. Close the lid and allow to cool.
Dry roast cumin seeds, mustard seeds and asafoetida till aromatic. Add turmeric powder and switch off the flame. Make it a fine powder along with 2 tbsp of salt.
When the gooseberries are cool, cut them and separate the seeds. Don't discard the salt water.
Take the gooseberry pieces in a mixing bowl. Add the pickle masala powder you prepared before. Add red chilli powder as required. Add around 7 tbsp of salt water to adjust the consistency. Also add lime squeeze and mix it nicely. Check and adjust the taste.
Heat oil in a wok. Temper with mustard seeds and asafoetida. Once it cools down, mix it with the pickle.
Enjoy the tasty pickle with rice and curd!

Tips:

If fresh gooseberries are not available, you can you frozen ones! I have used frozen gooseberries here.

ಕನ್ನಡ ಆವೃತ್ತಿ