Monday, May 11, 2020

MAAVINAKAYI GOJJU

MAAVINAKAYI GOJJU

In most parts of India, during the summer months ladies prepare dishes made with raw/unripe mangoes which are available in plenty. These range from a wide variety of pickles and chutneys to other dishes too.

Raw Mangoes or unripe mangoes (Maavinakayi in Kannada and Kachchi Keri in Hindi) are known to  to have a cooling effect on our bodies apart from having other numerous health benefits.

Elsewhere in this blog, you will find recipes using Raw Mangoes such as:-
Today's recipe is for a side dish called Maavinakayi Gojju which is popular in my Home State of Karnataka.

While you can use any type of raw/unripe mango for this dish, I have used our local Totapuri raw mangoes, which we love. Since I used Totapuri variety of raw mango today,  there was no need to peel the skin. If you are using any other variety of raw mango, it it better to peel the skin.

Please do try out this spicy, sweet, tangy Maavinakayi Gojju which I am sure you and your entire family will enjoy.



Ingredients:-
  • Totapuri Maavinakayi ( Raw Mango ), 2 or 450-500 grams,  
  • Turmeric Powder, 1/2 tsp
  • Jaggery, grated, 6 tbsp
  • Salt, to taste
To Be Ground To A Paste: 
  • Copra or Coconut Gratings, 1/2 cup
  • Sesame Seeds, (Til) 1 tbsp
  • Black Gram (Urad) Dal, 2 tsp
  • Bengal Gram (Chana) Dal, 1 tsp
  • Fenugreek (Methi) Seeds, 1/8 tsp 
  • Cumin Seeds, (Jeera) ,1/2 tsp
  • Chilli Powder, 1 tsp or Spicy Red Chillies, 2 
  • Byadgi Red Chillies, 4
  • Asafoetida,(Hing), 1/4 tsp 
  • Coconut Oil, 2 tsp 
For Seasoning:




  • Mustard Seeds, 1 tsp
  • Curry Leaves, a sprig 
  • Asafoetida, (Hing), 1/4 tsp 
  • Coconut Oil, 1 tsp



  • Method:-

    Wash the raw mangoes, de-seed them and cut them into cubes 
    In a vessel, cook the raw mango cubes in adequate water, with a little salt and turmeric powder
    Cook the raw mangoes till they become a little soft (take care that they don't get overcooked)
    In a kadhai, dry roast the sesame seeds till they splutter. Keep aside
    In the same kadhai, add 2 tsp of coconut oil and on medium heat add the urad dal, chana dal and methi seeds
    Saute till the dals change colour
    Next add the Byadgi Red Chillies and hing and sauté for a few seconds
    To this add the copra, mix well and switch off the gas
    Allow this to cool
    Transfer to mixer jar adding the roasted sesame seeds and chili powder
    Grind to a smooth paste adding the required amount of water
    Add the ground paste, grated jaggery and salt to taste to the cooked mangoes and mix well
    Adjust the consistency by adding water as required and bring to a boil
    Lower the flame and let it simmer for a few minutes
    Switch off the gas

    Heat 1 tsp of coconut oil in a small pan and on medium heat add the mustard seeds
    When they splutter add the hing and curry leaves and sauté for a few seconds
    Add this seasoning to the Maavinakayi Gojju
    Transfer to serving bowl and serve with steamed rice






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