It’s that time of the year! And my favorite - the KING of
fruits is in plenty. Luckily for me, my family is crazy about mangoes so we've been hogging polly/totapuri cut mangoes with salt and chili powder, poori -aam
rus, just good old ripe mangoes, Alphonso jam and today the irresistible mango/maavin
gojju.
Maavin gojju is a popular dish in most Kannada homes. It is spicy, tangy and rich in flavor For this you need the small round variety of ripe mangoes – pairi if possible. Grind together dry roasted urad dal, dry red chilies, dry coconut, jaggery and some tamarind juice. Cook this on low flame and dunk the peeled mangoes in whole. Bring to a boil and finish it with a tadka of mustard seeds, curry leaves and hing/asafoetida.
What I love best is the versatility of this gojju – you can
have it with steamed rice, chapatti/poori, akki rotti, or as an accompaniment with rasam rice
or curd rice, or you can even just slurp up just the gojju in all it’s splendor.
Bite into the gojju covered mango for a beautiful blend of flavors - sweet and pulpy mango with spices and the tangy after taste.
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