Mango Fruit Gojju
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A spicy and mouthwatering curry recipe, Mango fruit gojju has chopped ripe mangoes cooked with a ground paste comprising of hing, coconut, rice flour and mustard seeds. A lovely side dish to rice or chapattis , mango gojju is a traditional South Indian fare.
- Cut mangoes into irregular shaped pieces.
- Also preserve the seeds. grind together coconut, green chillies, turmeric powder, hing, rice flour and mustard seeds.
- Heat 11/2 tablespoons of oil in a kadai.
- Season with very little mustard seeds, red chilli and curry leaves.
- Add the chopped mangoes alongwith the seeds to this and fry for a couple of minutes.
- Add salt and grated jaggery to this and fry for a minute.
- Add sufficient amount of water till the mangoes are immersed well.
- Cover and allow to cook in a medium flame.
- When the mangoes are almost cooked, add the ground mixture and boil till the gravy thickens.
- Garnish with chopped coriander leaves
- Allow the gravy to settle and absorb well for about 10 to 15 minutes.
- Serve hot with rice or chappathis alongwith the seeds.
This recipe was contributed by vasumurthy on 09 Mar 2003
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