Maamidikaya gojju

Ingredients

Medium sized raw mangoes (maamidikaya) 2
Jaggery(bellam) 250 gms
Refined cooking oil 2 tsps
Mustard seeds(aavalu) 1 tsp
Red chillies 2
Curry leaves 4-5
Black gram(uddipappu/urad dal) 1 tsp
Red chilli powder 4 tsp
Pinch of asafoetida(Hing/Inguva)
Pinch of turmeric(Haldi/pasupu)
Salt to taste

Method:
Peel and cut the mangoes into small cubes.We can use the normal raw mangoes or even the totapuri mangoes called chilakamooti maamidikaayalu in telugu for having an edge that looks like a parrot’s beak. These mangoes are found in abundance especially in Tirumala on the roadside where hawkers sell slices of the mangoes sprinkled with red chilli powder and salt. The mangoes are available now-a-days in local markets too. Using totapuri variety of raw mangoes gives a different taste to the maamidikaya gojju, however the normal raw mangoes have their own special taste.

In a kadai/pan(bandli/mookudu) add 2 tsps of oil. Once oil is hot add a tsp mustard seeds. Once they splutter, add red chillies, curry leaves,black gram and a pinch of asafoetida . Sauté once and add a pinch of turmeric.

Now add the mango cubes and mix well. Add salt to taste and a quarter of a cup of water and leave the mangoes to cook for around 5 minutes (please cook on simmer)

Once the mango cubes are cooked, it will seem a mashed juicy mango mix. Now add the jaggery and mix well. Add a little water if necessary so that the gojju is not burnt. Mix well and allow the jaggery to get dissolved.

Now add red chilli powder and mix. Leave for 2 mins and switch the stove off.

The gojju will now seem thick in consistency and is done. In Karnataka gojju is garnished with grated fresh coconut too.