Sunday, July 03, 2011

Maavina Hannina Gojju (Ripe Mango Curry)

It is mango season here, as you'd have guessed from the outpouring of mango based recipes in the Indian food blogosphere. I'm amazed at the variety of mangoes out there. I knew only about Alphonso, Malgoa, Raspuri, Badami and Thotapuri varieties until I moved back and discovered a whole new world of mangoes. I'm enjoying them all! Click here to have a look at all the varieties grown in India. Quite amazing, this fruit. Use it in flavored rice, curries, chutneys or make kheer, ice creams and smoothies. A hit guaranteed!

My sister makes this amazing gojju (a spicy-tangy-sweet curry) with ripe mangoes. The mangoes are of a particular variety called shakkargutli or sakkar putani, which are very small, sweet and a bit more fibrous than the other varieties I mentioned. The raw mangoes in the picture are alphonso that look really big in comparison with the mangoes in the curry. Shakkargutlis are really that small. Here is her recipe with one kg of these mangoes. She is one who believes in doing it big and going all out! You should see the amount of dosa and idli batter she makes in one shot! :)

Ripe Mango Curry

Ingredients:
Small mangoes (sakkar putani/sakkar gutli/sugar baby)1 kg (peeled and kept whole)
Hing - a big pinch
Chana Dal - 3 tablespoons
Urad Dal - 3 tbsp
Methi Seeds - 1 heaped tsp
Red Chilies - 10-12 regular or 20-25 Byadagi (broken into 1" pieces)
Tamarind - 1 orange sized ball soaked in water for an hour
Jaggery - 4-5 tbsp shredded
Oil - 2-3 tbsp
Coconut or copra shredded- 1/2
Mustard seeds and hing for tadka

Ripe Mango Curry

Method:

Heat 1 tsp of oil. Put in hing, methi seeds and chana dal and roast on a low flame. When the dal is partially done, add urad dal and roast well. When almost done add broken chillies and roast on low flame until it gives off its aroma. Once cooled, grind with copra/coconut with a small amount of water until a chutney is made. Keep aside.

Heat the remaining oil and add 1 tsp mustard and hing. After it splutters, add the ground masala and water. Stir and cook for 5 mins on low flame. Add tamarind juice and jaggery and salt to taste. Check for balance of flavors and adjust accordingly. Add enough water to make a watery gravy. Cook gravy for about 5 minutes. Now add the peeled mangoes and boil for 2 minutes. Keeps for a week if you use only copra and increase the quantity of oil.

23 comments:

Santosh Bangar said...

sweet and tandy combination iss tempting

Sharmilee! :) said...

Wow looks so tempting n yummy

Swarna said...

very nice...brings back childhood days ...when my mom used to prepare this

Prathibha said...

I love malgoa/malguba n chakkargutla...we dont get them here n I really miss them...Lovely gojju ,nice to pop them into out mouth at one go

Ms.S said...

I loovvee indian food! but im super clueless on how to make 'em

this look delicious!

Priya said...

Omg,mouthwatering here, curry looks seriously incredible..

♥Aps♥ said...

I miss tht variety here :(
Amma makes Sasam with sakkargutli ambo...
this one is so similar to our ambe ghashi n gojju is without coconut for us.... So much of difference na.
lovely pics

Jayashree said...

The curry looks so "golden" and gorgeous.

lata raja said...

If something can look this delicious and calling out, I would also believe in doing big and going all out, just as you say about your sister!
I can totally imagine how good it would be to bite into a juicy mango that has been dunked in the gojju.

Nithya said...

I love this over dose of mangoes in the blogosphere and I am still thirsty for mangoes :) Lovely recipe. Looks way too tempting :)

Aruna Manikandan said...

looks spicy and delicious
Nice clicks :)

Vani said...

Thanks for the comments, all :)

Aps - for us gojju is any spicy-tangy, many times sweet curry, with or without coconut. Good to know ghashi is with coconut. I'm always confused between randayi, ghashi, koddel etc..

Nits - yeah, me too. I've been following your mango series too :)

Divya Vikram said...

Perfect for the mango season. And lovely clicks :)

anupama said...

Lovely blog vani..Thanks 4 visiting my space and yes Nachikaet did get his goodies!!!!

Miri said...

This looks delicious - what a bowl of awesomeness, esp for someone who loves mangoes!

Sia said...

I HATE u girl ;)

~drool, drool, drool~

on serious note, miss those tiny varities of mangoes n all the yummy dishes made using them. my amm makes delicious gojju, sasve, saaru etc etc with them (u get the drift, rt?)

Now Serving said...

I make this kind of curry and I am fully aware of how yummy it is :) looks fab, Vani! following you :)Don't know if you've stopped by my blog yet, if not, please do and do join :) cheers, priya

Curry Leaf said...

New thgh familiar recipe. I make a similar dish with raw mangoes. Thanks for the info on varieties of mango. Sugar baby is new to me. Excellent Click :P

Vani said...

Thanks, guys! :)

Saee Koranne-Khandekar said...

Loved it! I posted this (twice) on my blog--that's how much I love it!

Vani said...

Glad you loved it, Saee :)

Uj said...

I love the sakkar gotli mangoes.. they are so sweet.. I love any dish made with mangoes...I am out and out mango lover..looks delicious

Ambika said...

Looks absolutely delicious Vani!!!