"Gojju" is a preparation that is popularly prepared in Karnataka (southern Indian state). It is traditionally served with hot rice . Today, I will be sharing a recipe of Ripe mango gojju or Maavina Hannina Gojju. It is prepared commonly in Udupi (south kanara region of Karnataka) .It's a simple recipe that can be prepared in no time. Ideally, this recipe works well with almost ripe and slightly sour mangoes. If the mangoes are not sour, you can bring the sour element by adding little dry mango powder or amchur. This sweet, tangy and slightly spicy gojju tastes well with rice as well as chapatti.
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Ripe mangoes (almost ripe but little sour too) : 2 large (about 2 cups when peeled and finely chopped)
- Water : 1 1/4 cups
- Jaggery powdered : 1 tbsp
- Dry Mango powder / Amchur : 1 tsp (Add this only when the mangoes are not sour)
- Turmeric powder / Haldi : 1/2 tsp
- Green chillies : 4 (Slit length-wise)
- Salt as per taste
- Cilantro leaves for garnish : 2 tbsp
- Coconut oil / vegetable oil : 2 tsp
- Mustard seeds / rai : 1 tsp
- Dry red chillies (broken) : 2
- Curry leaves : 6-8
- Heat the water. when it starts boiling, add the peeled and chopped mangoes .
- Add the jaggery powder, slit green chillies and turmeric powder. Slightly mash the mangoes.
- Boil for about 10 minutes. Add salt , dry mango powder / amchur (if needed) and chopped cilantro leaves. Mix well and turn off the heat.
- To prepare the tempering: Heat 2 tsp of oil. When hot, add the mustard seeds and dry red chillies. When the seeds start to splutter, add the curry leaves. Turn off the heat.
- Add the tempering to the gojju. Serve hot with rice or with chapatti.