Mavinkayi gojju mango curry
The beginning of summer, raw green mangoes are available in plenty. Many dishes are made with raw green mangoes. Mavinkayi gojju, a summer special recipe, it is a yummy accompaniment for any meal. Serve with rice as well as breads such as akki rotti, chapati, ragi rotti etc. Usually raw green mangoes are used but you may even use slightly ripe mangoes too.
Ingredients
How to make mavinkayi gojju mango curry
Ingredients for mavinkai gojju – mango curry
- Green mango roughly chopped – 2 cup
- Jaggery – 2-4 tbsp depending on the sourness of mango
- Salt -1 tsp or according to taste
- Rasam powder – 2 tbsp more or less according to taste.
- Water – 1 to 2 cups according to the consistency needed
- Tempering ingredients
- Oil – 1 tbsp
- Mustard/rai seeds – 1/2 tsp
- Cumin/jeera seeds – 1/2 tsp
- Asafetida/hing – 1/2 tsp
- Turmeric powder – 1/4 tsp
Instructions
Step by step instructions for making mavinkayi gojju mango curry
Make mavinkai gojju tempering
- First, to make the tempering, add oil to a pan and heat on medium heat.
- Add mustard seeds, cumin seeds and asafetida. Let the seeds splutter.
- Add turmeric/haldi powder to the pan.
- Mix the tempering ingredients.
- Add the chopped mango pieces.
- Add rasam powder, jaggery, salt to the mango pieces in the pan.
- mango gojju jaggery salt spice powder
- Mix everything well with mango pieces.
- Add water. I added 1 cup. Mix. Cook covered for about 10 minutes on low flame.
- Stir once after 5 minutes or so. Add more water if you wish.
- After about 10 minutes, mango pieces will change color when they are cooked. They will also become soft and will start to lose shape or to disintegrate. That is ok.
- Taste now and see if you need to add more jaggery or salt. You need to balance the sourness of mango and the sweetness of jaggery according to your taste. Add more water if you want thinner gravy.
- If after 10 minutes, the mangoes are not cooked, cook further till they are cooked soft.
- Mavinkayi gojju - Mango curry is ready.
Tips and variations
- You may use slightly ripe mangoes instead of raw green mangoes. Semi ripe mangoes will be less sour than the green mangoes and you may need to add less jaggery/sugar.
- You may use sugar instead of jaggery if you wish.
Video
Notes
Tips and variations
- You may use slightly ripe mangoes instead of raw green mangoes.
- Semi ripe mangoes will be less sour than the green mangoes and you may need to add less jaggery/sugar.
- You may use sugar instead of jaggery if you wish.