Mango gojju - version 2

Ingredients:

Raw Mango - 2

Urad Dal - 1 tbsp

Chana dal / Bengal Gram Dal - 1 tbsp 

Cumin / Jeera - 1/2 tbsp

Methi Seeds / Fenugreek Seeds - 1/2 tbsp

Turmeric powder - 1/4 tbsp                  

Red chillies - 4

Fresh coconut - 1/4 cup (Grated)

Jaggery - 1 tbsp

Salt - As required

Oil - 1 tbsp

Asafoetida / Hing - 1/4 tbsp 

Mustard seeds - 1/4 tbsp 

Curry leaves - Few

Method:

1) Dry roast fenugreek seeds, urad dal, chana dal, red chillies and jeera seperately and make fine powder in a blender.

2) In a wide pan, cook the mango pieces with a little water and turmeric powder till they become soft.

3) Once cooked, add this to blender along with jaggery, salt, fresh grated coconut and blend it into a coarse paste. Add the powder made earlier and blend until its compeltely mixed.

4) In a pan , add oil. Add mustard seeds and let it crackle. Now add red chillies , curry leaves and hing.

5) Let the curry leaves crisp up. Once it is done, add the ground mango paste and let it boil. Add 1/4 cup water to the pan. Cover it and allow to boil until it thickens.

Serve Mango Gojju with hot steamed rice and a dollop of ghee.

Note:

1) Once gojju is cooled down, store it in a jar and refrigerate.

2) Water can also be avoided.

3) Fresh coconut can also be replaced with Dry coconut for shelf life.