It is that time of the year again, when there is a sweet smell in the air. The morning sun is delicate, there is flower on every plant. Butterflies everywhere, bed of flowers on the roads and it’s festival time again. It’s mango season again…
This dish is my dodamma’s (aunt) recipe which I absolutely love.
It was Yugādi yesterday, the beginning of new year. Yugādi meal is incomplete without dishes made of Mango.
Maavinkaayi Gojju, a lip smacking mango curry that goes really well with steamed rice , roti and dosa… It is tangy, sweet and a spicy curry.
Chop two raw mangoes. In a pan cook the mango pieces in little water and turmeric till it is softened.
Dry roast fenugreek seeds and powder it in a blender.
To this add dry roasted urad dal, chana dal, Red chilly , jeera. Add 3/4th of the cooked mango pieces, jaggery, salt, fresh grated coconut and blend it into a coarse paste.
Heat oil in a deep pan. Add mustard seeds and let it crackle. Add red chillies and curry leaves and hing. Let the curry leaves crisp up. To this add the ground paste and let it boil. Add 1/4 cup water into the mixer jar and add the water to the gojju and cover it and boil it till it thickens.