Categories: gojju
Ingredients
- Raw Mangoes - 2 boiled
- jagerry – 1/2 cup( as per taste)
- Sandige menasu/ dried yogurt dipped Chillies – 6-8
- Chilli powder/green chillies (optional)
- Curry leaves – 1 sprig
- Asafoteida – 1/8 tsp
- salt to taste
Directions
- Boil mangoes until soft you can used preserved mangoes in Bharanis
- how do i make discard the mango skin cut into big chunks just use minumum water and boil until soft
- Take a kadai add 2 tsp of Ghee/oil when hot add mustard seeds, asofoetida.
- once the mustard splutters add curry leaves and dried yogurt dipped chillies (green chillies also if using). Fry well
- Add the pulpy mango from the boiled mangoes, if using preserved you need to extract the pulp you can even preserve the skin if you like
- add jaggery and salt boil until the desired consistency is reached.
- The gojju should be sweet sour and spicy totally lip smacking for mango lovers. Enjoy with hot rice :)