Raw mango is an all-round favourite, and in summer, variations of mango gojju, made with boiled raw mangoes, dominate lunch fare across homes in South Canara. Read Rashmi Gopal Rao’s story on South Canara cuisine’s imaginative use of mango here.
RECIPE: Besida Mavankai Gojju
A tangy sauce with green mangoes
1 raw mango
2 green chillies
1 tsp jaggery
Salt, to taste
2 tsp coconut oil
1 tsp mustard seeds
1 pinch hing (asafoetida)
2 red chillies, roughly torn
Wash and cook the mango in water until very soft.
Once cooked, cool and extract the thick pulp of the mango, removing the skin and seed.
Crush green chillies into the pulp, add water, and mix well to obtain an evenly thick consistency. Add salt and jaggery.
Heat coconut oil in a pan and add mustard seeds.
Once they splutter, add the pieces of red chillies and pour over the mixture.
Tastes best with hot rice and ‘ganji’ (brown rice porridge).
Note: Many cooks retain the skin of the mango while extracting the pulp. This not only enhances flavour, but is also a known immunity booster.
An alternate version leaves out the jaggery and uses yogurt instead, for a tangier version of this gojju.
Banner image by Spices N Flavours
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