Raw mango gojju

Raw mangoes contain an acid which helps ease digestion and control constipation. They also help the skin soften and breathe, making it healthy. The presence of niacin makes raw mangoes heart-healthy,  reducing risks of cardiovascular ailments and improving blood cholesterol levels.

During our stay in Manipal we got hooked to Udupi cuisine. This year the raw mangoes reminded us of the mango gojju.  Got its recipe from here and then what is there to prevent raw mango gojju coming into our lunch plates? 

Ingredients:

1 large raw mango cut into cubes, discarding the seed

2 tbps raw peanuts

1 cup water

½ tsp turmeric powder

2 tsp jaggery

Salt to taste

To grind:

¼ cup grated coconut

2 tsp oil, sauté the following in the oil till brown, and cool

2 tsp udad dal

1 tsp chana dal

 ½ tsp fenugreek seeds

2 tsp sesame seeds

1 red chilli

 A few curry leaves

Instruction:

-          Take the water and cut mango pieces in a pan, add the peanuts, turmeric powder, salt and   jaggery. Bring it to boil and reduce the flame. Cook for about 8 minutes till the mango pieces become soft.

-          Grind the grated coconut with the sautéed and cooled dals, red chilli etc., into a fine paste, adding a little water. Add this to the cooked mangoes and bring it to boil, adding water if necessary, for a thick gravy.

-          Simmer for five minutes and remove from fire.

-          Serve with steamed rice or chapatis. We had it with Goan bread and it was awesome!