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We hope you got benefit from reading it, now let’s go back to ripe baby mango curry/ gojju/ humman recipe. To make ripe baby mango curry/ gojju/ humman you only need 13 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Ripe Baby Mango Curry/ Gojju/ Humman:
- Provide 15-20 Ripe baby Mangoes
- Prepare 1 cup Jaggery or less depending on how sweet mangoes are
- You need 4-5 Green chillies depending on spice level
- Get (Normally it has a equal balance of sweet and spice)
- Get 3 cups Water
- Use 1 tbsp Rice flour dissolved in 2 tbsp water
- Get as per taste Salt
- Use 1 tsp Mustard seeds
- Take 1-2 Red chillies
- Provide 1 tsp Urad dal
- Use 1/4 tsp Methi seeds
- Use 5-1 Curry leaves
- Prepare 2-3 tsp Coconut oil
Steps 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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