mavinakayi gojju | mango sihi huli gojju

Though mavinakayi gojju | mango gojju is a summer and seasonal recipe I forgot to post it on the website which I am doing now. Better late than never 🙂 This mango gojju is a sour, sweet and spicy dish which goes well with rotti, rotis and rice as well. This is a vegan, gluten free side dish.

This can be stored for a week without the refrigerator.
Other recipes you can try are:
Mango recipes
Gojju recipes
Breakfast recipes

Ingredients for mavinakayi gojju:

• 1 green mango / mavina kaayi

For seasoning:

• 1.5 tbsp cooking oil
• 1/2 tsp mustard seeds
• 1 tsp methi seeds/fenugreek seeds OR
• you can dry roast the seeds, powder it and add
• hing
• broken red chili pieces
• 1/2 to 1 tsp red chili powder
• 1/4 tsp turmeric powder
• few curry leaves
• 2 to 4 tbsp jaggery(depends on the sourness of the mango)
• 1 tsp salt or salt to taste

Method:

1. Peel the skin and cut into small cubes once the oil is hot, add hing, mustard seeds, after it pops add methi seeds
2. Fry it until the seeds turn golden brown,
3. Add red chili pieces, curry leaves and cut mango.
4. add turmeric powder and 1/2 the salt. Mix it well.
5. Cover it and cook it on low heat. Add little water if needed.
6. Once the mangoes are cooked, add remaining salt, chili powder and jaggery
7. Mix it well. cover it and cook it on low heat for 2 to 3 minutes and then turn off the heat
8. Serve the gojju with rice, rotti, chapathi ….. You can store it for a week or more if refrigerated.