Categories: gojju

Ingredients

  • Raw Mangoes - 2 boiled
  • jagerry – 1/2 cup( as per taste)
  • Sandige menasu/ dried yogurt dipped Chillies – 6-8
  • Chilli powder/green chillies (optional)
  • Curry leaves – 1 sprig
  • Asafoteida – 1/8 tsp
  • salt to taste

Directions

  1. Boil mangoes until soft you can used preserved mangoes in Bharanis
  2. how do i make discard the mango skin cut into big chunks just use minumum water and boil until soft
  3. Take a kadai add 2 tsp of Ghee/oil when hot add mustard seeds, asofoetida.
  4. once the mustard splutters add curry leaves and dried yogurt dipped chillies (green chillies also if using). Fry well
  5. Add the pulpy mango from the boiled mangoes, if using preserved you need to extract the pulp you can even preserve the skin if you like
  6. add jaggery and salt boil until the desired consistency is reached.
  7. The gojju should be sweet sour and spicy totally lip smacking for mango lovers. Enjoy with hot rice :)

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