Ambya Gojju ~ Ripe Mango Curry

Come Mango season and there's no dearth of recipes featuring Mangoes.A while back,I used to believe that mangoes should be eaten as is,but not any more.There are so many varieties of mango in the market these days and I am tempted to do so much with it!

I love Banganpally mangoes and I can identify it even if I eat it blindfolded.I shouldn't be very proud of this because Ajay and his parents can identify each and every mangoes in the market with just a whiff,or even a glance.I always enjoy the talk going on between them regarding mangoes of the season.Sometimes it goes 'this season Kalapadi is not so good,and so is Malgoa',and then Ma-in-law says 'goinT* ambos have gone so expensive,but without them how can we indulge in ambe upkaris and gojjus?'


There are certain mangoes meant for certain dishes.For example,this gojju requires small and juicy mangoes[with fibers] so that it can be dipped into the sauce and eaten to the hearts content.This is very similar to Ambya Upkari,the only difference being,this one is served cool and requires no cooking![except for the seasoning].

                                                        [Kalapadi Mangoes]


Ambya Gojju


Ingredients


Ripe mangoes - 8-10[small variety]
Jaggery - 1 cup,melted[or you could use an equal amount of grated jaggery]
Roasted red chillies - 2[I used the long variety called Byadge]
Tamarind - one small piece[a channa size]


For the tadka/seasoning


Oil - 1 tsp
Mustard seeds - 1/4 tsp
Hing/asafoetida - 1/2 tsp


Method


Wash the mangoes well under running water.Wipe clean with a kitchen towel and peel,do not discard the peels.
In a big pan put all the mango peels and add about 1 to 1 1/2 cups of boiling water and keep aside.
After 5 minutes,mash the skins with hands till it oozes out mango pulp,collect as much as you can and throw away the skins.
Take one mango and make pulp with it,add it to the above mix.
Grind together red chillies and tamarind to a coarse powder.
In a pan,add the mangoes and mix in the skin pulp and the mango pulp.

Add a pinch of salt and the red chilly-tamarind powder and mix well.
In a pan add oil for seasoning and splutter mustard seeds.Add hing.
Mix the seasoning to the prepared mangoes and keep refrigerated till serving.

Notes

• Pick small,juicy varieties of Mango for this dish.[*goinT is a generic name for mangoes which are particularly used for curries like this]
• Gojju tastes best when chilled so keep it refrigerated for at least 3-4 hours before serving.

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