Thursday, 12 April 2012

Ambe Gojju (Seasoned Ripe Mangoes)

“The king of the fruits”, mango fruit is one of the most popular, nutritionally rich fruit with unique flavor, fragrance, taste, and heath promoting qualities. Mango fruit is rich in dietary fiber, vitamins and minerals.
Fresh mango is a very rich source of potassium. Potassium is an important component of cell and body fluids that helps in controlling heart rate and blood pressure. 
I make several different Mango dishes, here is the first among them. 

"Mango Gojju" is a side dish which is made from small juicy mangoes which are both sour and sweet. It does not require any boiling except for the seasoning. This side dish is very easy to make, so if you love mangoes and also have a sweet tooth, then you can make it daily just like me.

Ripe mangoes - 11
Jaggery - 1 lemon sized ball - grated
Green chilly slit - 1
Water - 2 cups
For seasoning:
Oil - 1 tsp
Dry red chilli - 1 or 2
Mustard - 1 tsp
Curry leaves - 4
Wash the mangoes well.
Remove the skin of 10 mangoes keeping the pulp intact.
Squeeze out all the juice from the mango skin adding little water, but use your hand.

Remove the pulp of 1 mango and keep aside.
Take a blender and blend the mango pulp, jaggery, 1/2 green chilli and 1 cup water to a smooth paste.
Now take a large bowl, put the peeled mangoes in it, add the squeezed out juice from the skin, the blended pulp, and the remaining part of the green chilly, salt and mix well.
Now take a seasoning pan, add oil put mustard, when they crackle, add curry leaves and red chilly fry well.
Now pour over the mangoes and mix well.

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