Recipe of Homemade Ripe Baby Mango Curry/ Gojju/ Humman
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Speedy Ripe Baby Mango Curry/ Gojju/ Humman. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Ripe Baby Mango Curry/ Gojju/ Humman, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ripe Baby Mango Curry/ Gojju/ Humman delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ripe Baby Mango Curry/ Gojju/ Humman is 2-3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ripe Baby Mango Curry/ Gojju/ Humman estimated approx 30 minutes.
To begin with this particular recipe, we must first prepare a few components. You can have Ripe Baby Mango Curry/ Gojju/ Humman using 13 ingredients and 5 steps. Here is how you cook that.
This is a spicy and sweet lipsmacking curry with baby mangoes,a seasonal delicacy widely made in Karnataka and Konkani people in Kerala. This is called as gojju in Kannada or Humman/upkari in Konkani which is served as a dessert in festival feasts.
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Ingredients and spices that need to be Get to make Ripe Baby Mango Curry/ Gojju/ Humman:
- 15-20 Ripe baby Mangoes
- 1 cup Jaggery or less depending on how sweet mangoes are
- 4-5 Green chillies depending on spice level
- (Normally it has a equal balance of sweet and spice)
- 3 cups Water
- 1 tbsp Rice flour dissolved in 2 tbsp water
- as per taste Salt
- 1 tsp Mustard seeds
- 1-2 Red chillies
- 1 tsp Urad dal
- 1/4 tsp Methi seeds
- 5-1 Curry leaves
- 2-3 tsp Coconut oil
Instructions to make Ripe Baby Mango Curry/ Gojju/ Humman
- Wash and peel the baby mangoes. You can also make this with regular mangoes. If using regular mangoes chop into square pieces. Cook the mangoes adding 2 cups water, jaggery, little salt(just to balance the flavors) and green chilli until soft. This will no longer take 15 minutes over medium flame. Also wash the peels which has mango pulp sticking in 1/4 cup water and add to the mango solution.
- When mangoes turn soft add remaining water and rice flour mixed with water. Cook in low heat until it thickens to a semi thick curry. This will take approximately 10-15 minutes.
- Make a seasoning of mustard, urad dal, methi seeds(sauté until they turn brown and mustard seeds splutter) red chilli, curry leaves and pour over curry.
- Serve hot with rice or end of the meals as a dessert. Some prefer it cold too. Enjoy the heavenly taste by biting the flesh of mangoes. Dip the fibrous mango seed in the curry sauce and suck in together with the fibers of the mango.. Repeat it again and again. It’s lip smacking. Eating with hands are highly recommended. Tastes absolutely delicious.
- NOTES: Some people like to eat the curry with the spoon and mangoes separately. I love to eat it hot/warm with hands at the end of meals. Instead of rice flour corn starch can also be used. Tangy mangoes will go great in this curry thus imparting a tangy taste too along with sweet and spiciness. Adjust the chillies and jaggery according to your taste. This is not too watery nor too thick curry. it has a semi thick consistency.
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So that's going to wrap it up for this exceptional food Recipe of Super Quick Homemade Ripe Baby Mango Curry/ Gojju/ Humman. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!