Mango gojju / Raw mango gojju / Mavina menaskayi - Version 1

Ingredients:

Mango ( not so ripe) - 1 medium
Jaggery powdered - 3tbsp
Salt - as required
Channa dal - 1 tbsp
Fenugreek - 1/2 tbsp
Cumin - 1/4 tbsp
Sesame seeds / Till - 1 tbsp
Byadagi chillies / spicy red chillies -  6 or 8
Asafoetida / Hing - 1/4 tbsp
Desiccated coconut - 3/4 cup
Oil - 4 tbsp
Mustard seeds - 1/4 tbsp
Curry leaves - few
Ground nuts / Peanuts - 1/4 cup

Method:

1) Wash, peel and cut mango into small pieces.
2) In a skillet, dry roast asafoetida, channa dal, fenugreek, cumin, byadagi chillies, desiccated coconut, ground nuts, sesame for two minutes under low heat one by one until nutty aroma and keep it aside.
3) Heat 3 spoons of oil in the vessel,  add mustard and let it crackle, add curry leaves followed by cut mango pieces and saute till mango becomes soft.
4) Add one cup of water and cook mango for a minute. Add salt and jaggery and continue to simmer.
5) Meanwhile grind roasted ingredients with very little water into a smooth paste.
6) Add this masala paste to the cooking mango and stirr well.
7) Adjust the thickness by adding water if required. Simmer for a minute or two

Mango gojju is ready to be served.

Note:

1) Since mango being tangy there is no need to add tamarind juice.
2) jaggery quantity can be altered as per your taste. It can be replaced with sugar / Maple sugar too.
3) Mango can also be replaced with capsicum, ladies finger, lemon, lime, bitter gourd., raisins, fresh dates, Raisins, orange peel, pineapple. 
4) Menaskayi can be served with chapathi, Kai (Coconut) dose, neer dose, idlis, Hot steamed rice with gojju and a dollop of ghee is comfort food for many.
5) This gojju is also called as  Mango gotsu/ Mavina menaskayi.