When one says "Gojju", the first thing that comes to your mind is a coconut based, thick gravy.... But the recipe I have for you today is a little different. It is a very simple, no-coconut recipe!!! This recipe turns out best with "Gini moothi" maavinakai, that you get back in India. "Gini moothi" in Kannada, literally means parrot faced.... These mangoes look like parrots with beaks and hence the name, I guess!!! I don't know what they are called in English or Hindi, but they are those mangoes that you get to see on the road-side stalls in India..... With some salt and chili powder, these mangoes are real thirst quenchers, aren't they??!!!?
Out here in the US, I did not have access to Gini moothi maavinakai :(. So, I settled for the pickling mangoes.... Though not very good, they were pretty okay! They lacked the tanginess, so I went ahead and added some tamarind. I had to add some extra jaggery too, because they weren't very sweet either. But at the end, the gojju tasted good!!! I was satisfied :).
1 Raw Pickling Mango / Gini moothi maavinakai
1 tsp Methi seeds
1 tsp Chili powder
1/2 tsp Tamarind paste
1 tbsp Jaggery/sugar
1-2 tsp oil
1/2 tsp Mustard seeds
3-4 Curry leaves
A generous pinch of hing
Salt as per taste
- Chop the raw mangoes finely and keep aside.
- Dry roast the methi seeds for a minute and powder them in a blender; DO NOT add water while powdering.
- Heat oil in a pan;Temper with mustard seeds, curry leaves and hing; Add the chopped mangoes and cook until they are tender; Add little water if required.
- Add the powdered methi, chili powder, jaggery, tamarind, salt and mix well;Mix well and let cook for a couple of more minutes.
- Adjust ingredients according to taste.
- Remove from stove and serve hot with rice, rotis or even dosa.
Prep Time:About 20-25 mins;
Serves: About 2-3 people;