Mango Fruit Gojju

Preparation:12
Cook: 10
Total Time: 22 mins
Servings:

Ingredients

4 ripe mangoes
2 1/2 tbsp coconut or dessicated coconut
1/4 tsp mustard seeds ( rai / sarson)
1 pinch of asafoetida (hing)
1 tbsp grated jaggery (gur)
2 to 3 green chillies
1 pinch of turmeric powder (haldi)
1 tbsp rice flour (chawal ka atta) (optional)
1 red chilli
few curry leaves (kadi patta)
few coriander (dhania) leaves
salt to taste

Method

Cut mangoes into irregular shaped pieces. Also preserve the seeds. grind together coconut, green chillies, turmeric powder, hing, rice flour and mustard seeds.Heat 11/2 tablespoons of oil in a kadai.Season with very little mustard seeds, red chilli and curry leaves. Add the chopped mangoes alongwith the seeds to this and fry for a couple of minutes. Add salt and grated jaggery to this and fry for a minute.Add sufficient amount of water till the mangoes are immersed well. Cover and allow to cook in a medium flame. When the mangoes are almost cooked, add the ground mixture and boil till the gravy thickens. Garnish with chopped coriander leavesAllow the gravy to settle and absorb well for about 10 to 15 minutes.Serve hot with rice or chappathis alongwith the seeds.