Recipe for Udupi/Mangalore style Raw Mango Gojju or Menaskayi that tastes great. Goes well with Rice as well as Chapathi.
Ingredients roast and ground to paste:
Coconut Oil - 1 tsp
Bengal Gram - 1 Tbsp
Urad Dal or White Lentils - 1 Tbsp
Fenugreek Seeds - 1 tsp
Coriander Seeds - 3 tsp
Cumin Seeds - 2 tsp
Bydagi Red Chillies - 5-6
White Sesame Seeds - 3 tsp
Grated Coconut - 1/2 to 3/4 Cup
Other Ingredients:
Raw Mango or Totapuri variety - 2 medium-sized
Coconut Oil - 2 tsp
Mustard Seeds - 1 & 1/2 tsp
Asafoetida or Hing. - 5-6 pinches
Curry Leaves - 7-8
Crystal Salt - 1 & 1/2 tsp
Powdered Jaggery - 4-5 Tbsp
Method:
1. Add 1 tsp Oil to a pan. I have used Coconut Oil. Once the Oil turns hot, add 1 Tbsp of Bengal Gram. Roast on medium flame until it turns slightly golden in color and add 1 Tbsp of Urad Dal or White Lentils. Once these two Dals are roasted for a minute, add 1 tsp of Fenugreek Seeds and roast the same. Once all these ingredients are roasted for a few minutes, add 3 tsp of Coriander Seeds and roast for 1 minute.
2. Add 2 tsp of Cumin Seeds and roast for a minute. Add 5-6 Bydagi Red Chillies and roast them. If you need it more spicy, add 1-2 Guntur Red Chilli and roast. Once the Red Chillies are roasted, add 3 tsp of white Sesame Seeds and roast everything. After roasting all the ingredients to golden in colour, add 1/2 to 3/4 Cup of grated Coconut and roast. After adding Coconut, roast for a minute on low flame and switch off the stove. Once all the ingredients are roasted transfer them to a plate and allow them to cool.
3. Add cooled ingredients to a mixer jar, pour a little water, and make a fine paste.
4. Peel the outer covering of the Mango and chop it slightly thick.
5. Add 2 tsp of Coconut Oil to a pan. Once the Oil turns hot, add 1 & 1/2 tsp of Mustard Seeds. Once the Mustard Seeds splutter, add 5-6 pinches of Asafoetida or Hing. Once these two ingredients are roasted, add 7-8 Curry Leaves and fry them.
6. Now add the chopped Raw Mango. Once the Mango pieces are mixed well with the seasoning, add 1/2 tsp of Turmeric Powder and mix. Add 1/2 Cup of Water and mix well. Close the lid and allow them to cook.
7. Open the lid at intervals, mix once, and then close it and allow them to cook. The mango will cook in 5 minutes. If you cut with a ladle, it should cut. Add 1 & 1/2 tsp of Crystal Salt, and 4-5 Tbsp of Powdered Jaggery and mix well. If needed, add more Jaggery. Adding Jaggery will totally depend on the tanginess of the Mango.
8. Now add the prepared Masala paste. Add washed mixer jar water. Adjust the consistency by adding water, mix once, and allow it to cook. Cook on low to medium flame. Cook for 5 minutes and switch off the flame.
This Gojju tastes good with Rice, Chapati, and Dosa.