Mavinakai gojju aka mavina menaskai is one of my family favorites and I do not miss an opportunity to prepare this popular dish. This dish is unique because of its sharp sweet tangy taste. So let us cook this gojju during this mango season.
- Ease - easy/elaborate
- Preparation Time - 10,-20 min
- Cooking time - 15 - 20 minutes
- mango ( not so ripe) - 1
- jaggery powdered 3 spoons
- salt - to taste
- channa dal - 1spoon
- fenugreek-1/2spoon
- cumin-1/2spoon
- til-1 spoonful
- byadagi chillies 6-8
- asafoetida-2-3 grains
- desiccated coconut-3/4 cup
- oil -3-4 table spoons
- mustard seeds - 1/2 spoon
- curry leaves - 2 sprigs Method
- Wash, peel and cut mango into small pieces
- In a wok heat 1 spoon oil, roast asafoetida, add channa dal and fry for two minutes under low heat followed by fenugreek and cumin fry till aroma wafts, follow it with byadagi chilii and fry till crisp, add coconut fry till nutty aroma. and keep aside
- Heat 3 spoons of oil in the same wok, add mustard let it crackle, add curry leaves followed by cut mango pieces and saute till mango becomes soft.
- Add one cup of water and cook mango for a minute. Add salt and jaggery and continue to simmer
- Grind roasted ingredients into a smooth paste using 1/2 cup water
- Add masala paste to mango with constant stirring.
- Adjust the thickness by adding water if required. Simmer for a minute or two
- Mango gojju is ready to savor
Notes
- Usually for any menaskai or gojju tamarind extract is added. Mango being tangy there is no need to add tamarind juice.
- Jagerry quantity can be altered as per your taste.
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