Mango Mania : Mavinakai Hasi Gojju - Another tantalizing Raw Mango gravy

Ok, you’ve made a wonderful dish, now what else can you do with almost the same set of ingredients? Well, a totally different looking and tasting competitor for the former! And it’d be difficult for anyone to judge which is the better one of the two since both are equally tempting and awesome tasting. And what more, even the ingredients are the same! But they taste so very different from each other!

Well, the former here is the Mavinkai (raw mango) gojju which I posted some days back. And the latter is again a mavinkai gojju, but a totally different one! The ingredients are almost the same, except for the color of chilies, er I mean green chilies instead of dry red. But of course the method of preparation is quite different, which is what makes the difference.

Trust me; this is also a heavenly gravy that you can make in the mango season. And it multiplies your appetite too! But this one doesn’t have a long shelf life like the former one; it can be kept refrigerated for just a couple of days. Anyway, you wouldn’t be able to resist the temptation and save it!

Mavinkai Hasi Gojju

Preparation time : 10 min Cooking time : 15-20 min Makes : A bowlful Ingredients: Raw Mango - 2 medium sized, sour variety Green chilies - 10 -12 Curry leaves - 10 - 15 Coriander leaves - a small bunch Fenugreek seeds - ¾ tsp Channa dal - 1 tsp Coconut - 2 cups, grated Cooking oil - 1 tsp Turmeric - a small pinch Jaggery - 2-3 big marble sized lumps Salt - 1 tsp, vary acc to taste For tempering: Cooking oil - 2 tsp Mustard seeds - 1 tsp Sesame seeds - 1 tsp Curry leaves - 15-20 Method: • Boil the raw mangoes in water for 10 -15 minutes, till they are cooked soft • Allow to cool and squeeze out all the juice from it. • Meanwhile, in a separate pan, roast channa dal, fenugreek seeds, green chilies and curry leaves for 1-2 minutes in a tsp of oil till they become aromatic • Allow to cool slightly and grind with grated coconut, salt and jaggery, adding water if required • Transfer this ground paste to a serving bowl and mix in the mango juice extracted • Add water if required to maintain gravy/chutney like consistency For tempering • Heat oil in a small skillet • Add mustard seed and allow to splutter • Add curry leaves and stir till they become crisp • Add sesame seeds and switch off the flame after a few seconds; Do not allow the sesame to get overly fried • Transfer this tempering to the gravy prepared • Serve with rice or akki rotti or dosa, etc Tips n Tricks: • Choose sour mangoes for better taste