1 ವರ್ಷ ಉಳಿಯುವ ಸೂಪರ್ ಟೇಸ್ಟಿ ಮಾವಿನಕಾಯಿ ಹಿಂಡಿ ಗೊಜ್ಜು | Mavinakayi Hindi Gojju | Raw Mango Gojju

The sweet and spicy varieties of super tasty Raw Mango Gojju can be preserved for nearly a year. Narrated in Kannada with English subtitles.

Also, take a look at my other two varieties of Raw Mango Gojju recipes -

Spicy Tangy Raw Mango or Mavinakai Gojju -    • ಹುಳಿ ಸಿಹಿ ಮಾವಿನಕಾಯಿ ಗೊಜ್ಜು | Spicy Ta...  

Tangy, Spicy and Sweet Raw Mango or Mavinakayi Gojju -    • ಉಡುಪಿ ಶೈಲಿ ಮಾವಿನಕಾಯಿ ಗೊಜ್ಜು | Tangy, ...  

#rawmangorecipe #kannadarecipes

Ingredients:

Raw Mangoes - 3 (Peel the skin and grate it)
Mustard Seeds - 1 tsp
Fenugreek Seeds - 2 tsp
Coconut Oil - 1 tsp
Red Chillies - 15-20
Salt
Jaggery - 1/2 to 3/4 Cup

Seasoning Ingredients:

Coconut Oil - 2 Tbsp
Mustard Seeds - 2 tsp
Asafoetida or Hing - 1/4 tsp

Method:

1. Add 1 tsp Mustard Seeds to a pan. Roast Mustard Seeds for 1-2 min in medium flame. Once Mustard Seeds are lightly roasted, add 2 tsp Menthe or Fenugreek Seeds.

2. Roast Fenugreek Seeds and Mustard Seeds together until the Fenugreek Seeds turn slightly brown. Transfer to a plate and allow the seeds to cool completely.

3. Once completely cooled, the roasted seeds should be pounded in a stone that is used to powder the Cardamom which is a mortar and pestle. The seeds should turn into coarse powder.

4. To the pan used to roast the Mustard and Fenugreek seeds, add 1 tsp Coconut Oil.

5. Add 15-20 Red Chillies. On medium flame, roast the Chillies for 5-6 minutes or roast until they change color and become crispy. Transfer to a plate and allow to cool.

6. Once the fried Chillies are completely cooled, transfer them to a big-sized mixer jar. Add the roasted and powdered seeds to the jar and grind them all to a fine powder.

7. Add the grated Mango to the mixer jar which has the powdered Masala Powder. Add Salt as per taste. Grind them all to a fine paste.

8. Now let's do the seasoning. Add 2 Tbsp Oil to a pan. Once the Oil is hot, add 2 tsp Mustard Seeds.

9. Once Mustard Seeds splutter, add 1/4 tsp Asafoetida or Hing. Mix with a ladle lightly. Now add ground Gojju paste to the seasoning. Mix them all in medium flame. You should mix the ingredients for nearly 8-10 minutes.

10. As you roast, the water content in the Gojju paste will be reduced and the paste will thicken a bit. The paste should become slightly thicker.

11. If you want a spicy version, transfer the Gojju to a bowl and allow it to cool completely. I am preparing a sweet version so adding Jaggery to the remaining Gojju.

12. To the Gojju remaining in the pan, add 1/2 to 3/4 cup Jaggery powder. I have used 3/4 cup Organic Jaggery Powder which is not very sweet. If using normal Jaggery, 1/2 cup powdered or grated Jaggery is enough. Mix the Jaggery with the Gojju thoroughly with a ladle.

13. Slowly the Jaggery will melt due to heat and mix well with the Gojju paste. You can taste the sweet, sour, and spice taste of the Gojju and adjust the Jaggery content as per your preference.

14. The paste will change color and thicken slowly. The Hindi Gojju can be served with hot Plain Rice. Can be had with Dose and Paddu or Paniyaram as well.


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