ಮಾವಿನಕಾಯಿ ಭೂಥ ಗೊಜ್ಜು/Raw Mango Curry

Mangoes mangoes , the thought of summer vacation one of the most wanted one to taste the different types of mangoes, the raw from thotapuri to the gojju mavinkayi (wild varieties) used for making gojju, sasve, thambili to the ripe wonderful Malgovas, raspuri, the neelam and not the least alphanso. I remember during our childhood times as my memory draws  with my bunch of friends at my aunts and even at my grandparents place would gather mainly in the afternoons hunt the backyards to strike the mango trees. One of them would be ready with uppu menasu(salt and chilli powder) and one other with some (crushed green chillis with salt and coconut oil) would mainly use for the raw thotapuris. We would just gather one by one all the mangoes and run to the front yards and munch those mangoes…….There are lot of recipes with mangoes which I just cherish. Here I fail to get the Kuchkayi mangoes( the wild huge mangoes) which is boiled and stored in salt Bharanis at my native mainly used for making gojjus/curries which has a pulpy texture and the seed size is quite small.

Mavina kayi Gojju/Raw Mango Curry

 

 

Mavina kayi gojju/ Raw Mango curry

All you need
Raw Mangoes – 2 boiled
jagerry – 1/2 cup( as per taste)
Sandige menasu/ dried yogurt dipped Chillies – 6-8
Chilli powder/green chillies (optional)
Curry leaves – 1 sprig
Asafoteida – 1/8 tsp
salt to taste

Method:

• Boil mangoes until soft , or you can also used preserved mangoes in Bharanis

• Discard the mango skin cut into big chunks just use minimum water and boil until soft

• Take a kadai add 2 tsp of Ghee/coconut oil when hot add mustard seeds, asofoetida.

• Once the mustard splutters add curry leaves and dried yogurt dipped chilies (green chilies also if using). Fry well

• Add the pulpy mango from the boiled mangoes, if using preserved you need to extract the pulp you can even preserve the skin if you like

• Add jaggery and salt boil until the desired consistency is reached.

• The gojju/thick curry should be sweet sour and spicy totally lip smacking for mango lovers. Enjoy with hot rice 🙂

 Mavina Hannu Sasve/ Ripe Mango curry

 

 

All You need

Wild Ripe Mangoes or ripe mango which is slightly sour – 1
mustard – 2 tsp
coconut grated – 1/4 cup
green chilies – 2
dry red chilies – 2 broken
yogurt – 1 tbsp
curry leaves – 1 sprig
salt and jaggery as required

Method:

• Make a paste of coconut, green chillies and 1 tsp mustard

• Squeeze out the pulp of the mango and discard the skin

• Add the coconut paste, salt and jaggery if required to the mango pulp mix well

• Add the 2 tbsp of yogurt and stir well

• Prepare the tadka with mustard, asofoteida, dry chillies and curry leaves. Serve with rice