This amazing dish is made of raw mangoes and widely prepared in the malnad region of Karnataka. The tangy-spicy combination of this dish will leave you yearning for more. This dish is usually prepared with raw mango of dindaga variety. I prepared this dish with the raw mangoes from my in-laws garden. I’m not sure of the variety name right now but will surely get back on that. It certainly was not dindaga. This recipe was taught by my granny dearest.
2 raw mangoes
5-6 green chillies ( I used 15-20 jeerige menasina kai, a small sized chilli which is super hot in taste)
1 tbsp coconut oil
1 tsp mustard seeds
Few curry leaves
A pinch of Asafoetida or hing
Let’s get into action
First cut the mango as shown in the picture below.
You will have 6 pieces, I have 5 as I was super tempted to eat the raw mango with salt and gave in to the temptation.
Heat a pan and place the raw mangoes in it. Add water so the raw mangoes are almost immersed in it.
Close the lid and allow it to cook till soft. After 5-7 min, turn the mangoes and cook for few more mins. Add more water if required.
Once done, transfer the mango pieces into a bowl. Allow it to cool. If there is any water left in the pan, preserve it for later use.
After the mangoes cool, squeeze the mangoes to separate the pulp from the skin. Add in preserved water to help the squeezing process. Now, add salt to taste.
Chop the green chillies finely. If your using jeerige menasinakai, like me, crush them using mortar and pestle.
Take a small pan. Heat coconut oil. Add the mustard seeds. Once they crackle, add the green chillies and fry till they turn light brown. Then, add curry leaves and hing. Fry for a few seconds.
Take it off the heat and transfer the contents to the mango pulp.
Mix it well and it is done!!
Enjoy this gojju with rice and a little coconut oil. I’m sure you can’t stop at one serving!