Ripe Baby Mango Curry/ Gojju/ Humman

Name: Ripe Baby Mango Curry/ Gojju/ Humman
Total time: 1800 s
Yield: 2-3 people
Cuisine: American
Ingredients: 15-20 Ripe baby Mangoes; 1 cup Jaggery or less depending on how sweet mangoes are; 4-5 Green chillies depending on spice level; (Normally it has a equal balance of sweet and spice); 3 cups Water; 1 tbsp Rice flour dissolved in 2 tbsp water; as per taste Salt; 1 tsp Mustard seeds; 1-2 Red chillies; 1 tsp Urad dal; 1/4 tsp Methi seeds; 5-1 Curry leaves; 2-3 tsp Coconut oil

Soumya @cook_17544377

This is a spicy and sweet lipsmacking curry with baby mangoes,a seasonal delicacy widely made in Karnataka and Konkani people in Kerala. This is called as gojju in Kannada or Humman/upkari in Konkani which is served as a dessert in festival feasts.

This is my post for#itsprocessoverproduct contest by lovely food bloggers in Instagram.

Soumya @cook_17544377

This is my post for#itsprocessoverproduct contest by lovely food bloggers in Instagram.

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Ingredients

30 minutes

2-3 people

15-20Ripe baby Mangoes
1 cupJaggery or less depending on how sweet mangoes are
4-5Green chillies depending on spice level
(Normally it has a equal balance of sweet and spice)
3 cupsWater
1 tbspRice flour dissolved in 2 tbsp water
as per taste Salt
1 tspMustard seeds
1-2Red chillies
1 tspUrad dal
1/4 tspMethi seeds
5-1Curry leaves
2-3 tspCoconut oil

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Steps

30 minutes

1

Wash and peel the baby mangoes. You can also make this with regular mangoes. If using regular mangoes chop into square pieces. Cook the mangoes adding 2 cups water, jaggery, little salt(just to balance the flavors) and green chilli until soft. This will no longer take 15 minutes over medium flame. Also wash the peels which has mango pulp sticking in 1/4 cup water and add to the mango solution.
2

When mangoes turn soft add remaining water and rice flour mixed with water. Cook in low heat until it thickens to a semi thick curry. This will take approximately 10-15 minutes.
3

Make a seasoning of mustard, urad dal, methi seeds(sauté until they turn brown and mustard seeds splutter) red chilli, curry leaves and pour over curry.
4

Serve hot with rice or end of the meals as a dessert. Some prefer it cold too. Enjoy the heavenly taste by biting the flesh of mangoes. Dip the fibrous mango seed in the curry sauce and suck in together with the fibers of the mango.. Repeat it again and again. It’s lip smacking. Eating with hands are highly recommended. Tastes absolutely delicious.
5

NOTES: Some people like to eat the curry with the spoon and mangoes separately. I love to eat it hot/warm with hands at the end of meals. Instead of rice flour corn starch can also be used. Tangy mangoes will go great in this curry thus imparting a tangy taste too along with sweet and spiciness. Adjust the chillies and jaggery according to your taste. This is not too watery nor too thick curry. it has a semi thick consistency.