Ripe Mangoes Gojju/Curry

What kind of dish is Ripe Mango Gojju/Curry? I believe all my South Indian friends know everything about this dish. I will tell you how I first got introduced to this summer fruit mango dish…

Around two years back my dear friend Padmaja and I had gone to attend a housewarming ceremony of our mutual friend Poornima’s house. Generally in South India menu on such occasions is kept traditional. Amongst the dishes there was this one dish which was prepared from semi-ripe mangoes. It was such a delicious dish that I was amazed that something so good could be prepared with ripened mangoes other than Mangoshake (aamras).

Later I asked Poornima about the dish and she told that it is called Ripe Mangoes Gojju. In Kannada gojju means curry and is prepared with special small mangoes that are sweet and sour in taste. Noticing our interest Poornima generously packed Gojju for Padmaja and me.

Subsequently Padmaja and I decided to give it a try at home but I completely forgot about this.

Now mango season is back and Padmaja and I were talking when we suddenly recalled the house warming feast and the ripe mango gojju. We both decided that we were going to prepare the dish this summer. Padmaja belongs to the beautiful coastal city of Mangalore, so she prepared this Gojju in a complete traditional manner with curry leaves and more towards the salty side to be relished with rice.

I couldn’t find the same quality of mangoes which are required to prepare mango gojju, but I got small size mangoes and I went ahead with the preparation. As curry leaves are not much appreciated by Manish and Apoorva, I instead used fresh mint leaves and dry mint powder. Mine was a little towards the sweet version than the salty one. So it had sweet, sour, salty and chirpy taste. I kept it in the fridge and after 3 hours it was the best homemade summer beverage!! It was really refreshing and delicious. I was  glad that now to beat the summer heat I have one more wonderful cooling recipe. Isn’t it nice to explore different food cultures around us!!!

Ingredients :

Small size firm mangoes (sweet and sour in taste), two crushed green chillies, fresh chopped mint leaves, oil, rai (tiny mustard seeds), curry leaves, sugar, white salt, black salt, dry roasted cumin seeds powder, dry mint powder and water to boil mangoes.

Process :

Wash mangoes nicely and boil them in water (half soaked) till they are tender.

Don’t throw away the boiled water. Peel mangoes and with the help of knife or flat spatula take out all the pulp from the peeled skin of mangoes. Mix this pulp in boiled water. Now discard the peeled skin and squeeze out some pulp from the seed of mangoes too (but not completely).

This pulp would be having a lot of fiber – so grind it in the mixer along with sugar. Sugar volume should be such that the natural sweet taste of mangoes is also retained.

Add rest of the ingredients. White and black salt are added to enhance the taste. Mint leaves, mint powder and dry cumin powder enhance the  soothing fresh flavor. Crushed green chilies and tadka or seasoning in the end with oil and tiny rai or mustard seeds will give it a touch of Gojju.

Mix everything nicely, keep it in the fridge to cool down and later refresh yourself with this slightly tweaked version of traditional Ripe Mangoes Gojju. You can add some more water later if you want to have thin consistency.

 

 

Aamras (Mangoshake)

Aamras (Mangoshake) is purely fresh summer beverage. Aamras is very much popular during summer in India. Mangoshake is prepared at home regularly and always availabe at juice corners.

IMG_20170503_123632199.jpg

Summer is best known for fun filled freedom from school, playing for hours without worrying about school homework, no need to get up early in the morning, having cousins at your home, or visits to Nani ma ke or dadi ma ke ghar, and having lots of cool drinks, sharbat, chilled ice-cream and lots of fruits. I remember during summer we used to gobble one big sized watermelon after dinner!!!!!!! Mangoes were used in different ways.  Raw mango for pana, chatni, pickle, loungi Kairie ki loungi (raw mango dish) , or eat it just like that with salt.  My favorite was always sweet and sour pana. My mom used to roast raw mangoes instead of boiling them to prepare pana Kachhi keiri ka pana/panna (raw mango beverage)and I still have that yummy tangy taste. Dussehri is considered the best variety of mango in North India. Just slice into pieces and enjoy……. 😋😋We used to enjoy aamras or mango shake in the evening during summer, because as kids we were not allowed to have tea. Now I prepare aamras with breakfast. In Bangalore I buy Baiganpalli mangoes specifically for mango shake as it gives lots of pulp. One glass of mangoshake, and you are good to go for  next 3-4 hours…….

Ingredients :

Mangoes, Sugar and Milk

Procedure :

Wash mangoes and peel them.

IMG_20170503_114422701

  • Slice them into small pieces.

IMG_20170503_115237745

  • Grind these pieces along with sugar.  You will get nice smooth paste like consistency of pulp.

IMG_20170503_115646505

Add milk in it and run the mixer again.

Your mango shake is ready. You can keep it in the fridge to chill it for two hours, or if you can’t wait that long, just crush some ice cubes and add in mango shake. Pour in glasses, cut small pieces of mango and add on top (optional). I love to sip and eat mangoes at the same time 🤣🤣. Enjoy the king of fruits…..

IMG_20170503_123606863