Ingredients:
8-10 Raw Brined Raw Mangoes / Neeru Mavinakayi
2 - 3 large Lemon sized Jaggary
Pinch of Turmeric powder
1 - 2 Green Chillies
1/2 tsp Chilly powder
1 tsp Rasam powder / Sambar powder
3 - 4 flakes of Garlic
Big pinch of Asafetida powder
1/2 tsp Cumin seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
2 tsp Oil
2 - 3 large Lemon sized Jaggary
Pinch of Turmeric powder
1 - 2 Green Chillies
1/2 tsp Chilly powder
1 tsp Rasam powder / Sambar powder
3 - 4 flakes of Garlic
Big pinch of Asafetida powder
1/2 tsp Cumin seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
2 tsp Oil
Recipe:
Wash the mangoes and keep them aside. Soak this in a water to remove the extra salt content.
Cut each mango into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.
Cut each mango into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.
Put this chopped mangoes, green chillies in a pressure cooker. Add jaggary, turmeric powder, chilly powder, sufficient amount of water and cook them well (2-3 whistles). Once the pressure goes off, add rasam powder and keep the Gojju in medium/low flame for about 5-10mins.
Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in colour. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves, asafoetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Gojju. Mix well before serving. It goes well with Rice & Ghee, Rice & Curd combination.
