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Mango Gojju
Method
- Peel the skin of mango and cut into small pieces.
- Fry the Fenugreek and Mustard seeds in little oil for 2 mins.
- Grind the above mixture along with Mango pieces, dry chillies, Jaggery and cumin seeds to a fine paste.
- In a vessel, add the remaining oil, bit of asafetida and the ground paste.
- Add salt to taste.
- Cook well for about 5 mins.
- The gojju is ready and it can be stored upto a month time if refrigerated.
- It tastes best with Rice or Chapathi.
Ingredients:
raw mango (big) - 1
dry chilly - 5 to 6 nos
grated coconut - 1/2 cup
jaggery - 4 to 5 spoons
fenugreek seeds - 1/2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
oil - 1 tbsp
salt to taste
raw mango (big) - 1
dry chilly - 5 to 6 nos
grated coconut - 1/2 cup
jaggery - 4 to 5 spoons
fenugreek seeds - 1/2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
oil - 1 tbsp
salt to taste
