Mavinakai gojju

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.
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Ingredients
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.
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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.
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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.
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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.
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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.
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Chop the green chillies finely. If your using jeerige menasinakai, like me, crush them using mortar and pestle.
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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.
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Take it off the heat and transfer the contents to the mango pulp.
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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!
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Seemebadhnekai sasve

Seemebadhnekai is also called as chayote and cho cho. Today I present yet another dish from the malnad and south canara region.
Sasve means mustard. Since the flavor of these seeds are dominant in the dish it probably borrows the name.

Ingredients
1 medium sized chayote, chopped
1 tsp mustard seeds
1 tsp oil
1/4 cup curds
1 tbsp chopped coriander leaves.
Salt to taste
For sasve paste
1 tsp mustard seeds
1 green chilli
4 tbsp grated coconut

How to go about…
Heat oil in a pan. Add mustard seeds. Once the mustard crackles, add the chopped chayote. Cook the chayote with the lid closed. Chayote cooks really fast especially if its tender.

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Grind coconut, green chilli and mustard with little water to make a smooth paste.

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Add the paste to the cooked chayote.

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Next, add the curds. Mix it well.

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Garnish it with coriander leaves. Enjoy your sasve with rice or as a salad.

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Karela Fry

Karela or bitter gourd is not a vegetable that most of them like. But the benefits of this gourd are many.
So, today I present to you a bitter-less way of enjoying the bitter gourd or karela fry. My dad prepared this the best. I miss his cooking, and everything else. I dedicate this post to him, with love.

Ingredients

6 tender bitter gourds

1 tsp turmeric powder

1 tsp Dry tamarind powder/ dry mango powder

1 tsp turmeric powder

Salt to taste

For Filling –

1 tsp Jeera/Cumin seeds

2 tsp Coriander seeds

1/2 tsp Fenugreek seeds

1 tbsp Urad dal

1 tbsp Channa dal

1/4 cup Peanuts

Handful of curry leaves

3-4 red chillies, broken

1 tbsp grated dry coconut/kobri

This how we will proceed…

Slit open the bitter gourds. Remove the seeds. Brush it with turmeric and salt. Keep it aside for an hour. This will make the bitter gourd leave water. Squeeze gentle and remove the water.

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For masala – Roast jeera, coriander seeds, fenugreek seeds, urad dal, channa dal, peanuts, curry leaves, red chillies and finally the grated dry coconut. Cool it.

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Once cooled, grind it to smooth powder.To the powder, add salt, tamarind powder and turmeric powder. Turmeric powder shown in the pic is made at home from our garden-grown turmeric!

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Mix it well. Now, take the halves of the bitter gourds and fill in the masala liberally. Close the bitter gourds and tie each pair with thread.

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In a pan, heat oil and place the bittergourd beside each other. Shallow fry the gourds till they turn brown on low flame. If there is very little masala left add it to the dish. If there is lots, you can store them( in airtight container) for as long as you want and use it for other dishes.

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Once the gourds are cooked. Enjoy them with hot rice! I love to eat them as is!

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