Maavina Hannina Gojju (Karnataka Style Ripe Mango Curry Recipe)
Mavina Hannina Gojju is a Karnataka Style Curry Recipe which is prepared from ripe mangoes. This curry is a cascade of spicy, tangy and sweetish taste. It requires fewer ingredients to make this finger licking Mangalore special maavina hannina gojju. The dish is traditionally made from fibrous mango variety (wild mangoes or kaadu maavu) which are sour and sweet and hence provide a unique flavor.
This Karnataka Style Ripe Mango Curry Recipe provides a great side dish to plain cooked rice, Mustard Green Chilli Pickle and fritters like sabudana sandige or akki peni sandige.
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15 M
30 M
45 M
4 Servings
Ingredients
- 3-4 Mango (Ripe) , small and sour variety
- 5 Green Chillies , crushed (adjust taste)
- Jaggery , lemon sized
- Salt , to taste Ingredients To Temper
- 2 tablespoons Coconut Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 Dry Red Chilli , broken
- 1 pinch Asafoetida (hing) , large pinch
- 1 sprig Curry leaves
How to make Maavina Hannina Gojju (Karnataka Style Ripe Mango Curry Recipe)
To make this Karnataka style ripe mango curry, wash the mangoes well under running water. Using a knife remove their tip and lightly make 2-3 vertical cuts on each mango.
Take a deep pan, cook the mangoes using sufficient water, until they are soft and cooked thoroughly. When the color of the peel appears cooked, you know they are cooked. It might take 10 minutes on medium flame. Switch off.
Drain water into a bowl and keep the whole mangoes in the pan. Once the mangoes cool, peel them. You’ll be able to peel the mango easily using your fingers.
Put the peels into the bowl with cooked water and extract any more remaining pulp.
Discard peel and put the water back into the pan.
Squeeze mango with hands (using a masher is difficult with fibrous pulp on the seed of mango).
On a medium heat, add crushed green chili, salt and jaggery to the pan with mango pulp and kernel. Adjust taste and consistency by adding water if required. Switch off heat.
In a tadka pan, heat a little coconut oil and splutter mustard seeds. Add hing, broken red chili and curry leaves.
Pour the tadka on maavina hannina gojju and give it a quick stir.
Close the lid of the pan and allow it to sit for 10 minutes.
Relish this tangy-spicy-sweet Mavina Hannina Gojju (Karnataka Style Ripe Mango Curry Recipe) with cooked plain rice or Neer dosa or Chapathi. Accompany the meal with Mustard Green Chilli Pickle and fritters like sabudana sandige or akki peni sandige.
