Sweet and sour raw mango gojju is a part of North Karnataka (Sirsi) cousin. Very simple and easy to make the recipe. Goes well with steamed rice and dal.
Ingredients
1 Tothapuri raw mango
2 green chillies
Salt to taste
Jaggery to taste
For the tempering:
1 tsp mustard seeds
8-10 crushed garlic cloves
Few curry leaves
2 red chillies cut into bits
Procedure
Wash the raw mango and cook in the cooker with 1/4 cup water.
Once the steam is released open the cooker, take boiled raw mango and remove the skin.
Separate the mango pulp, add little water.
Add crushed green chillies, salt powdered jaggery. Mix well.
For the tempering, heat oil in a small pan, add mustard.
Once it crackles, add curry leaves and crushed garlic cloves
Fry till the garlic cloves turn light brown. Add the red chilli bits and saute for a second.
Turn off the flame and add the tempering to the prepared gojju.
Mix well. Serve with hot rice and dal.
Comments