Raw mango gojju

Raw mangoes... just thinking of them makes my mouth water. I'm sure they have the same impact on a lot of us. The recipe that follows is something my mom used to make in the summers and would always leave me craving for more. Generally made with a fruit called "amtekai" or "ambade", in its absence, it was made using raw mangoes. Since "amtekai" is only available along the konkan coast, I decided to make my childhood favourite using raw mangoes. And it paid off, my husband loved it too and did not seem bored after this made an appearance multiple times this summer.

Raw mango - 1
Coconut - 1.5 cups
Sambhar powder - 1.5 tbsp
Hing - a pinch
Urad dal - 2 tbsp
Methi seeds - 1 tbsp
Jaggery - 2-5 tbsp
Chilli powder - 1 tsp
Turmeric - 1 tsp
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 8-10
Dry roast 1.5 tbsp urad dal and .5 tbsp of methi seeds.
Grind the coconut and the sambhar powder to a coarse paste using little water. Add the dry roasted urad dal and methi seeds and continue to grind to a fine paste.
Heat oil in a pan. Add the mustard seeds, curry leaves, remaining urad dal and methi seeds and wait till mustard seeds have stopped spluttering.
Add the coconut paste and roast for 1 minute.
Add chopped raw mango and water. Add salt, chilli powder, turmeric and hing.
Allow it to cook till mango are done.
Add jaggery depending on how sweet you like it.

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