Wild mango Curry
Wild Mango Gojju is a flavorful and tangy South Indian curry made using wild (native) mangoes, known for their unique aroma and natural sourness. This seasonal delicacy is especially popular during the summer months in Karnataka and coastal regions, where wild mangoes grow in abundance.The gojju is prepared by simmering the mangoes with jaggery, spices, and a touch of coconut, creating a perfect balance of sweet, sour, and spicy flavors. Tempered with mustard seeds, curry leaves, and red chilies, it brings out the true essence of traditional home cooking.Simple yet deeply satisfying, Wild Mango Gojju pairs wonderfully with hot rice or even as a side to dosa or chapati. It's a true celebration of local ingredients and age-old culinary wisdom in every bite!
Ingredients
- Kaadu maavu/forest mango riped-5
- Coconut 1 cup/half a coconut
- Onion 1/2
- Byadagi chilli 6
- Spicy dry chilli 3
- Coriander 2tbspn
- Jeera 1tspn
- Mustered 1 & 1/2tspn
- Pepper 5-8
- Jaggery 1 tbspn
- Turmeric 2/4 tbspn
- Garlic pods 3
- Curry leaves 15
- Hing/asafoetida 2 pinches
- Salt as per the requirement
- Water as per the requirement
Instructions
- irst, cut off the top of the mango and wash it thoroughly. Peel the skin and place the peels in a bowl with some water. Squeeze the skins well to extract the juice, then discard the skins.
- In a pan, dry roast Byadagi chillies, regular dry chillies, coriander seeds, cumin (jeera), garlic pods, mustard seeds, pepper, and chopped onion on medium flame for 2–3 minutes.
- In a mixie jar, add grated coconut, turmeric, jaggery, and the roasted ingredients. Grind everything into a smooth paste.
- Now take a kadai, add the extracted mango juice along with the peeled mangoes and some salt. Cover with a lid and boil until the mangoes are cooked. Once done, add the ground masala and bring it to a boil on high flame for 2–3 minutes. Adjust salt to taste.
- For the seasoning, heat oil in a small pan. Add mustard seeds and let them splutter. Then add curry leaves, Guntur dry chillies, and a pinch of hing (asafoetida). Mix well and pour this seasoning into the gravy.
- Your mango gravy is now ready to serve