Maavina Hannina Gojju (Karnataka Style Ripe Mango Curry Recipe) by Archana’s Kitchen
To make this Karnataka type ripe mango curry, wash the mangoes well underneath running drinking water. Working with a knife take out their idea and lightly make 2-3 vertical cuts on each mango.
Acquire a deep pan, cook the mangoes working with adequate water, until finally they are smooth and cooked carefully. When the colour of the peel seems cooked, you know they are cooked. It could choose 10 minutes on medium flame. Swap off.
Drain drinking water into a bowl and retain the total mangoes in the pan. When the mangoes cool, peel them. You are going to be able to peel the mango effortlessly working with your fingers.
Put the peels into the bowl with cooked h2o and extract any a lot more remaining pulp.
Discard peel and set the drinking water again into the pan.
Squeeze mango with hands (employing a masher is tough with fibrous pulp on the seed of mango).
On a medium warmth, insert crushed inexperienced chili, salt and jaggery to the pan with mango pulp and kernel. Change taste and regularity by introducing h2o if needed. Swap off heat.
In a tadka pan, warmth a minor coconut oil and splutter mustard seeds. Increase hing, broken red chili and curry leaves.
Pour the tadka on maavina hannina gojju and give it a rapid stir.
Near the lid of the pan and allow it to sit for 10 minutes.
Relish this tangy-spicy-sweet Mavina Hannina Gojju (Karnataka Type Ripe Mango Curry Recipe) with cooked plain rice or Neer dosa or Chapathi. Accompany the food with Mustard Eco-friendly Chilli Pickle and fritters like sabudana sandige or akki peni sandige.
