Gojju is a generic term used in kannada for a 3S dish i.e sweet+sour+spicy ;). We make gojju with varieties of vegetable like okra, peppers, onions, tomato, cucumber gojju etc.
Some vegetables are cooked and some are raw. So the gojjus that are made with raw vegetables are called as hasi gojju.
Today I am sharing maavinakaayi hasi gojju or raw mango hasi gojju. Generally the type of raw mango used in this particular dish is giNimoothi maavinakayi , literally means parrot’s beak raw mango – its called so as the mango is shaped like a beak of a parrot.
My granny was an expert in making this dish, ( belong to such pampered category that I didn’t even bother to ask her anything more about the recipe other than gulping it off ;)).
And now, I tried out my own ratio and luckily it turned out to be lip smacking. This dish is packed full of flavour and a doddle to make when you’re short of time – Yes it can be as quick as making maagi noodles ;).
Raw Mangoes (tastes best if it is giNimooti mavinakayi) – 1
Sarina Pudi/Rasam powder – 1tbspn ( you can add it according to your spice level)
Jaggery – 2tbspn
Salt to taste
Oil – 1tbspn
Mustard seeds – 1tsp
Pinch of turmeric
Pinch of asafetida
- Wash and wipe the raw mangoes clean.
- Cut the mangoes into small pieces including their skin but discarding their seed
- Mix together all the ingredients in a bowl and let it sit for 10-15min.
- Make the tempering in a kadai and add this to the mango mixture.
Mix well and ready to be served.
This can be refrigerated upto 15days.
Serving suggestions: It can be served with hot rice, chapatis or dosa.
Have a nice weekend :)!!!