Nelli Hindi Gojju

Ingredients:
Lemon sized Nelli Hindi
1 cup fresh Buttermilk
2 Green Chillies
Salt to taste
1/2 tsp Mustard seeds
5 - 6 Curry leaves
1- 2 broken Red Chillies
1 tsp Oil

Recipe:

Put buttermilk, Nelli Hindi, salt(if required) in a vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds.) Mash the green chillies.

Put mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Gojju. Mix well before serving. It goes well with rice.

Chinese Orange Gojju

Ingredients:

25 - 30 Chinese Oranges
1 - 2 Green Chillies
1 tsp Chilly powder
1 - 1.5 tsp Rasam powder / Sambar powder
1/4 tsp Turmeric powder
3 - 4 large lemon sized Jaggary
Salt to taste
1 tsp Mustard seeds
1/4 tsp Cumin seeds
5 - 6 Curry leaves
1 - 2 broken Red Chillies
Big pinch of Asafoetida powder
2 tsp Oil

Recipe:

Wash the Chinese Oranges, remove the seeds and cut them into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put 1 tsp oil, cumin seeds in a heavy bottomed vessel and heat. Once it starts spluttering, add chopped oranges, green chillies, salt, turmeric powder and fry them for about 1-2 mins in medium flame.

Add jaggary, chilly powder, rasam/sambar powder, sufficient amount of water(3-4 cups) and cook them well.

Put 1 tsp oil, mustard seeds, broken red chillies in a pan 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.

Mambala(Sun Dried Mango Pulp) Gojju

Ingredients:

2 - 3 inch long piece of Sun dried Mango Pulp / Mambala
1 - 2 large Lemon sized Jaggary
3 - 4 Green Chillies
Salt to taste
3 - 4 flakes of Garlic
Pinch of Asafetida powder
1 tsp Mustard seeds
4 - 5 Curry leaves
1 - 2 tsp Oil

Recipe:

Put Mambala in a bowl and add around 2-3 cups of warm/hot water and keep it aside for about 30ms.

Mash it properly or put it in a mixer and grind it for few seconds. Mash the green chillies. Add required amount of jaggary, salt, water and mix them well.

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 color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves, asafetida 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.

Thondekayi Hannu Gojju

Ingredients:
25 - 30 Tindora / Thondekayi
Grape sized Jaggary
Small grape sized Tamarind
2 Green Chillies
1 small Onion
Salt to taste
1 tsp Mustard seeds
Pinch of Asafetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Wash the tindoras, remove the edges as shown in the picture below.

Mash the tindoras using any hard material or stone as shown in the picture below.

Put mashed tindoras, little amount of water and salt in a pressure cooker container and cook.(2 whistles) Once the pressure goes off, mash them as shown in the picture below.

Put tamarind and little amount of water in a bowl, squeeze it and keep it aside. Chop onion, coriander leaves into small pieces as shown in the picture below.

Add tamarind water, chopped ingredients, jaggary to the vessel containing mashed cooked tindoras. Mash green chillies and mix them well. Add salt, water if required.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder and keep it for few seconds. Add curry leaves and then add it to gojju. Mix well before serving. It goes well with rice.

Neeru Mavinakayi(Brined Raw Mangoes) Gojju

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

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.

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.

Neeru Mavinakayi(Brined Raw Mangoes) Hasi Gojju

Ingredients:
4 Brined Raw Mangoes / Neeru Mavinakayi (Mangoes that are smooth in texture are preferred)
3 - 4 Green Chillies
5 - 6 Curry Leaves
1 tsp Mustard seeds
1-2 broken Red Chillies
3 - 4 flakes of Garlic
Big pinch of Asafeotida powder
2 tsp Oil

Recipe:

Wash the mangoes and keep it aside.

Remove the outer cover of mangoes and put them in a mixer and grind it to smooth paste by adding little amount of water. Squeeze the mangoes and add around 1/2 cup of water. Mash the green chillies as shown in the picture below.

Remove outer cover of garlic flakes, mash and put them in a pan. Add 1-2 tsp oil to this pan and fry them for few minutes until they turn golden in colour. Add mustard seeds, broken red chillies and fry. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and add it to Gojju. Mix well before serving. It goes well with Rice.

Wild Mango (Kaadu Mavina Hannu) Gojju | ಕಾಡು ಮಾವಿನ ಹಣ್ಣಿನ ಹಸಿ ಗೊಜ್ಜು

Finger licking Sweet & Tangy dish for rice from Wild Mangoes

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

12 - 15 Wild Mangoes (Kaadu Mavina Hannu)  |  ಕಾಡು ಮಾವಿನ ಹಣ್ಣು

2 - 3 large Lemon Sized Jaggery  | ದೊಡ್ಡ ನಿಂಬೆ ಗಾತ್ರದ ಬೆಲ್ಲ

1 - 2 Green Chillies  |  ಹಸಿಮೆಣಸು

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು  

1/2 tsp Mustard seeds  |  ಸಾಸಿವೆ

1 strand Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು 

Pinch of Asafoetida  |  ಚಿಟಿಕೆ ಇಂಗು

1 - 2 broken Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

1 tsp Oil  |  ಎಣ್ಣೆ

Recipe (ಮಾಡುವ ವಿಧಾನ):

Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.

Put around 1/2 cup of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Grate the jaggary and add it to the vessel containing mango fruits. Add salt and mash them properly as shown in the picture below. Mash the green chillies as shown in the picture below.

Put mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder and keep this for few seconds and then add curry leaves and add it to Gojju. Mix them well before serving. It goes well with rice.

Blog Links: 

Mavina Hannina Hasi Gojju: https://www.ruchiruchiaduge.com/2011/06/maavina-hannina-hasi-gojju.html

Mavina Hannu Rasayana: https://www.ruchiruchiaduge.com/2009/07/mavina-hannu-rasayana-mango-rasayana.html

Mavina Hannu Palya: https://www.ruchiruchiaduge.com/2011/05/mavina-hannina-palya.html

Mavina Hannina Sasive: https://www.ruchiruchiaduge.com/2011/06/mavina-hannina-sasive.html

Mango Juice: https://www.ruchiruchiaduge.com/2011/05/mango-juice-mavina-hannina-sharabattu.html

Mavina Hannina Beyisida Gojju: https://www.ruchiruchiaduge.com/2011/06/mavina-hannina-beyisida.html

Mavina Hannina Menaskayi: https://www.ruchiruchiaduge.com/2011/04/mavina-hannina-menaskayi.html

Mambala (Sun dried Mango Pulp): https://www.ruchiruchiaduge.com/2013/04/mambala-sun-dried-mango-pulp.html

Mango Pulp (Squash | Syrup): https://www.ruchiruchiaduge.com/2013/05/mango-pulp-squash.html

Video Links:

Mavina Hannu Palya: https://youtu.be/VGuifVWYjJM

Tips (ಸಲಹೆ): 

 * Adjust the Jaggery according to the sourness of Mangoes

 * Wild Mangoes are best suited for this preparation 

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 * ಬೆಲ್ಲವನ್ನು ಮಾವಿನ ಹಣ್ಣಿನ ಹುಳಿಗೆ ತಕ್ಕ ಹಾಗೆ ವ್ಯತ್ಯಾಸ ಮಾಡಿಕೊಳ್ಳಿ 

 * ಈ ಗೊಜ್ಜಿಗೆ ಕಾಡು ಮಾವಿನ ಹಣ್ಣು ತುಂಬಾ ರುಚಿ

Ambate(Amte) Kayi Gojju

Ingredients:
6 Balitha Ambate(Amte) Kayi / Hog Plum / Ziziphus Mauritiana / Ber
2 Lemon sized Jaggary
1 - 2 Green Chillies
1 small Onion (Optional)
4 - 5 strands of Coriander leaves
Salt to taste
5 - 6 Curry Leaves
1 - 2 broken Red Chillies
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
Pinch of Asafoetida powder
1 tsp Ghee
1 tsp Oil

Recipe:

Wash the ambates and cook them in a pressure cooker by adding little amount of water and cook.(2-3 whistles)

Once the pressure goes off, squeeze them properly as shown in the picture below. (If required, put the squeezed pulp in a mixer for few seconds.) Add grated jaggary, salt and mix them well.

Chop onion, coriander leaves into small pieces as shown in the picture below. Cut the green chillies into medium sized pieces as shown in the picture below.

Put ghee, chopped onion in a pan and fry them in medium flame until onion turns golden in colour. Add this fried onion to Gojju. Add chopped coriander leaves, green chillies to Gojju. Put mustard seeds, broken red chillies, cumin seeds and oil in a pan. Once it starts spluttering, add asafoetida powder, curry leaves, keep it for few seconds and then add it to Gojju. Mix well before serving. It goes well with Rice.

Huli Gojju

Ingredients:
Large lemon sized Tamarind
2 medium lemon sized Jaggary
Pinch of Turmeric powder
1 tsp Chilly powder
1 tsp Rasam powder
2-3 tsp Peanuts / Ground nuts
1 tsp Sesame seeds
1 tsp Mustard seeds
1-2 tsp Black Gram seeds
2 tsp Bengal Gram seeds
2 Red Chillies
2-3 tsp finely grated Coconut
10-12 Curry Leaves
Salt to taste
2-3 tsp Oil
Recipe:
Add tamarind and 1/4 cup of water in a bowl, squeeze it and keep it aside.

Put red chillies, mustard seeds, black gram seeds, peanuts, bengal gram seeds, sesame seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and mix well. Add finely grated coconut and fry them in low flame for about 3-4 mins.

Put tamarind juice, jaggary, salt, turmeric powder, chilly powder, rasam powder and bring them to boil. Keep the gojju in medium flame for about 15-20 mins until the syrup becomes medium thick in consistency.

Add fried ingredients and mix well. Keep the gojju in low flame for about 3-4 mins.

Once it is cooled to room temperature, it can be preserved in refrigerator in an airtight container for about 1-2 months. This gojju can be used to prepare Huli Gojjanna recipe. It also goes well with white rice and ghee.

Badanekayi Sihi Gojju / Brinjal Gojju(Sweet Version)

Ingredients:
1 large American Eggplant or 2 medium sized Eggplant(Gulla) /  Brinjal / Badanekayi
2 - 3 Green Chillies
Grape sized Tamarind
Large lemon sized Jaggary
Salt to taste
1/2 tsp Mustard Seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
2 tsp Oil

Recipe:
Apply 1 tsp oil over the eggplant. Prick the eggplant with a fork/knife, so it won't burst in the oven. Put one aluminium foil over the oven tray and place the oil applied eggplant in a tray as shown in the picture below. Cook this eggplant in the oven for about 30-45 mins in 500-600 degree F. (You can also use gas flame / hot charcoal for cooking this eggplant)

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside. Grate the jaggary and keep it aside.

Remove the outer skin of eggplant and chop it into small pieces as shown in the picture below.

Put this chopped eggplant, tamarind water, grated jaggary, salt in a vessel. Mash green chillies, add required amount of water and mix them well.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Gojju. Mix well before serving. It goes well with rice.

Badanekayi Khara Gojju / Brinjal Gojju

Ingredients:
1 large American Eggplant or 2 medium sized Eggplant(Gulla) / Brinjal / Badanekayi
2 - 4 Green Chillies
1/2 medium sized Onion
Grape sized Tamarind
Salt to taste
1/2 tsp Mustard Seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
2 tsp Oil

Recipe:
Apply 1 tsp oil over the eggplant. Prick the eggplant with a fork/knife, so it won't burst in the oven. Put one aluminium foil over the oven tray and place the oil applied eggplant in a tray as shown in the picture below. Cook this eggplant in the oven for about 30-45 mins in 500-600 degree F. (You can also use gas flame / hot charcoal for cooking the eggplant)

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside. Chop onion into small pieces and keep it aside.

Remove the outer skin of eggplant and chop it into small pieces using a spoon as shown in the picture below.

Put this chopped eggplant, tamarind water, salt in a vessel. Mash green chillies and mix them well. Add finely chopped onion, required amount of water and mix well. (Note: Instead of raw onion, you can fry the onion along with little amount of ghee until it turns light golden in colour and add.)
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Gojju. Mix well before serving. It goes well with rice.

Kudanekayi Gojju

Ingredients:
1.5 - 2 cups Ele Kudanekayi / Wild Eggplant / Turkey Berry
Pinch of Turmeric powder
Small lemon sized Tamarind
Large lemon sized Jaggary
1 tsp Chilly powder
1/2 tsp Rasam powder
Salt to taste
4-5 Curry Leaves
3 - 4 flakes of Garlic
Pinch of Asafetida powder
1 tsp Mustard seeds
1/2 tsp Cumin seeds
2 tsp Oil

Recipe:
Add tamarind and 1/4 cup of water in a bowl, squeeze and keep it aside. Separate each wild eggplant from its bunch, wash them and keep it aside. Put cleaned wild eggplant, jaggary, salt, tamarind water, pinch of turmeric powder, chilly powder, little amount of water in a pressure cooker and cook(2-3 whistles). Once it is cooked, mash the wild eggplant as shown in the picture below. Add required amount of water, rasam powder and adjust other ingredients like, salt, tamarind, jaggary, chilly powder and bring them to boil. Keep the gojju in low/medium flame for about 2-3 mins.

Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds, cumin seeds and fry. Once it starts spluttering, add curry leaves, asafetida powder, keep it for few seconds and then add it to gojju. Mix well before serving. It goes well with Rice.