Mango Gojju/Curry

Mango season is still on and you see varieties of mangoes in the market every where. Mangoes are well known for their Title."King of the fruits". It suits them very much too. Each variety of mango has its own taste and aroma. We in Udupi prepare curry with mango fruits. There are different ways and types. I just thought of sharing a recipe with you all. I have prepared this Mango gojju/curry and it is fanatastic and goes well with all the main dishes.
I have used, ripe mangoes, some spices which is freshly roasted, fresh coconut.

Always make use of the seasonal fruit. That is good for health too. We all should make use of it.

Let us see some benefits of eating mangoes in our diet. ( Though you all know about it, recollect the benefits of eating mangoes).
Mango is delicious seasonal fruit, the tree is believed to be originated in sub Himalayan plains of Indian subcontinent. Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals and anti oxidant compounds. Mango fruit is an excellent source of Vitamin A, Vitamin, E, Vitamin C and Vitamin B 6. Vitamin A are essential for vision and required for maintaining healthy mucos and skin. Eating natural fresh fruits is known to protect from lung and oral cavity cancers. Eating food that is rich in Vitamin C helps the body to develop resistance against infections. Mangoes are rich in Copper and Potassium. Potassium helps to control the heart rate and blood pressure. Copper helps to produce the red blood cells which is essential for our body.
Lets see the recipe now:

Things needed :

To Cook 
Mangoes : 2 to 3 (any small variety).
Jaggery : 2 to 3 Tablespoons
Salt : Required
Spice to add :
Fenugrik Seeds : 1/4 Teaspoon
Urid Dal : 1 Teaspoons
Red chilly : 5 to 6
Ingh/Asafoetida : a pinch
Curry Leaves : 6 to 8 leaves
Coconut : grated : 2 to 3 Tablespoons.
Oil : 1/2 Teaspoon
For seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Ingh : a little
Curry Leaves : 6 - 8
Ghee/Coconut oil : 1 Teaspoon

Method :

1, Wash and remove the skin of mango fruit and give a slight scars around the whole mango and keep it aside. (with the help of the knife edge just prick the fruit around).

2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add oil and methi/fenugrik seeds. Fry for a second.
4. Add urid dal and fry nicely till they turn slightly golden brown.

5. Add red chilly and fry. Now add curry leaves and ingh. Put off the fire.
6. Add grated coconut and mix it well. Grind this mixture once it is bit cool.

7. Keep a bigger pan on the fire. Add remaining oil. Add mustard seeds and urid dal.
8. Let mustard seeds splutter. Add curry leaves and ingh.
9. Add mangoes and slowly mix it well.
10. Add jaggery, salt and littel turmeric powder. slowly mix it and cook on low flame for 4 to 5 minutes.
11. Stir inbetween so that it does not get burnt.
12. Add ground coconut and spice mixture and mix it nicely. Add little water if required.

13. Let it cook on low flame for 3 to 4 minutes. Mix it again and put off the fire.
14. Shift the Mango gojju/curry to a serving dish and add a spoon of ghee/coconut oil

Note : 

Use ripe mangoes to get the best taste. Adding more/less jaggery is optional. Use of coconut oil is optional. Adding more/less chilly is optional. Use of coconut is optional. You can just dry grind the spices and add it. Pricking the fruit around helps the spice to absorb.
Time : 20 Minutes.

Serves : 3 to 4.

Broken Wheat Upma (Dhaliya Upma)

Broken wheat/Dalia is said to be a healthy grain. It is nothing but wheat but broken into small pieces with little husk on it. It has become a practice to have dalia/ broken wheat, as diet food too. Our Indians have adopted as one of the must grain in the kitchen store. We can prepare loads of food items using this daliya. I have prepared Uppittu/Upma and we had it in the evening.

I have used dalia, green chilly, ginger and coconut.
Lets see some benefits of eating " Dalia/Broken Wheat " in our diet.
Broken wheat helps to reduce weight. It is high in protein and low in calories. It is filled with carbohydrates and good source of energy. It helps to reduce the high blood pressure and is rich source of Vitamin B1 and B2. It is filled with fiber and good for digestion. It is good for people who wants to control blood sugar since it is digested slowly and keeps you full for a long time. It also contain manganese. (Mineral).

Now lets see the recipe. : I have used small pressure cooker to ensure dalia is cooked well.

Things Needed :

Dalia/Broken wheat/ Bulgur : 1 to 1 1/2 cup
Water : 3 to 3 1/2 Cups
Green chilly : 3
Ginger : an inch (grated)
Coconut : Fresh and grated
To Season :
Oil : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8 leaves
Coriander leaves : 1 Tablespoon (Optional)
Salt : As required

Method :

1. Wash and cut green chilly, corioander leaves.
2. Wash and remove the outer skin of ginger and wash it again. Grate it and keep it aside.
3. Grate coconut . Keep water for boiling.
4. Keep the pan on the fire and heat. Add oil, mustard seeds and urid dal.

5. Let the mustard seeds splutter. Add green chilly and curry leaves. Fry for 10 seconds.
4. Now add dalia and fry nicely for 2 to 3 minutes. Add boiling water and mix it well.
5. Cover it and cook on medium flame. Stir inbetween. Let it be there for 5 to 6 minutes.
6. Now open the lid, add required salt, grated ginger, fresh coconut and a table spoon of fresh ghee.

7. Add cut coriander leaves and mix it well. Serve healthy Broken Wheat Upma.

Note : 

It taste just like bansi/ the bigger size rava rava upma. Adding ghee is optional. Do not add more oil. It does not take much oil. Adding onions or any vegetable is optional. You can also use Palav Masala and prepare Broken wheat Palav  or Dalia bisibele baat, dalia mosaranna etc. You can cook them in a pan also. It takes littel more time.
Adding any spice is optional. Adding coconut is also optional/. Use of more water is optional.
Time : 2o to 25 minutes. 
Serves : 3 to 4