Mavina hannu palya
Introducing Mavina Hannu Palya or Gojju, a delightful recipe that showcases the flavors of ripe or wild mangoes, which can sometimes possess a tangy taste. Purchasing mangoes can be a bit tricky, especially during the early stages of the mango season when we might accidentally end up with tangy mangoes instead of sweet ones. However, fret not! Instead of feeling disappointed, embrace the opportunity to prepare this exquisite Mavina Hannu Palya or mango curry using those tangy or wild mangoes.
Ingredients
- 2 – 3 ripened soar mangoes / 5 – 6 wild ripened mangoes
- 2 big lemon sized jaggery (can vary depending on the soarness)
- 4 tsp cooking oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp channa dal/ bengal gram dal
- 1/4 tsp turmeric powder
- 4-5 curry leaves
- 1-2 green chili
- 1 tsp rasam powder or sambar powder
- Salt as per your taste
Instructions
- Clean, wash and coarsely chop the mangoes. Do not discard the seeds.
- Heat the frying pan, add oil, 1/2 tsp mustard seeds, urad dal and channa dal.
- When the urad dal turns brown, add slit green chilli and curry leaves.
- Add in chopped mangoes along with the seeds.
- Add in jaggery and salt. Jaggery amount can vary depending on the soarnes of mangoes.
- Add in 1/2 cup of water, turmeric powder and give a quick stirr.
- Close the lid and cook the mangoes under low flame. Stirr occasionally.
- Once the mangoes are cooked add in rasam or sambar powder. Mix well and adjust the salt and sweetness.
- If you feel the curry is too dry add in little water and cook for a while. It shall have thick gravy. Switch off the stove. Serve it with hot steaming rice or chapathi.
Tried this recipe?Let us know how it was!