Wild Mangoes Spicy Gojju.

Wild Mangoes Spicy Gojju is a side dish and I just tried this gojju and it tasted delicious. So thought of sharing the recipe here.

It is simple, spicy and you can store this gojju for nearly 2 to 3 months (in fridge).
These wild mangoes are from my sister's house in Sagri, near Udupi. The mango Tree bares lots of  fruits and its of a sweet variety once it is ripen.
We had a chance to visit them during the mango season and got some mangoes. I kept the mangoes to ripe. To my surprise all the mangoes are ripen @ one time. So the thought of preparing this Mango Spicy Gojju flashed.
I have washed the mangoes nicely though no chemical spray or any other chemical use is done on fruits. It is always a good habit to wash and use the fruits or vegetables.
These mangoes are sweet type, once it is ripe.
The recipe goes like this.
Wash and wipe out the moisture. Squeeze out the pulp completely and boil the pulp on medium flame. Add some jaggery ,salt and let it boil till it turns bit thick. Then adding the rasam powder makes the gojju little more thick. Mix it and stir continuously till it turns thick like a jam consistency. Add mustard seeds, ingh and curry leaves seasoning at the end and leave it  for boiling for 2 to 3 minutes.
Then take out the done Mango gojju and let it cool. Use glass jars to store and it can stay for 3 to 4 months in fridge.
Let us see the recipe now :

Ingredients :

Wild Mangoes : 10 to 15
Jaggery : 1 Cup full
Salt : As required for gojju

To Add  :
Saru / Rasam Powder : 3 to 4 Tsp full.
Musard seasoning in coconut oil : 1 Tablespoon
Turmeric powder : A pinch .

Method :

1. Wash and wipe out the moisture of wild mangoes.

2. Squeeze out the pulp completely.

3. Keep a pan on the fire and put mango pulp and cook. Add required salt. Add little turmeric powder.
4. Add jaggery and mix it nicely.

5. Let it cook till it gets thick.

6. Add rasam powder and mix it nicely and cook.

7. Prepare seasoning with mustard seeds, ingh and curry leaves in coconut oil.
8. Add this seasoning to the gojju. Let it boil for 3 to 4 minutes.

9. See that gojju gets the jam consistency. (Not very thick or thin).

10. Take it out from the fire and let it cool.

11. Mix it again nicely and then fill the Wild Mango Spicy Gojju to glass bottles.
12. Store them in fridge and use as sides. pickle, chutney or dip.

Note :

Wipe out the moisture nicely once you wash wild mangoes. Adding more jaggery is optional.
Adding any shop bought Rasam Powder is optional. No need to use much oil. Adding chilly powder to spice up the gojju is optional, Use of red chilly for seasoning is optional. I have used coconut oil to season. Any other cooking oil is optional.
Time : 35 to 40 minutes
Serves : As you use it. 

Snake Gourd - Moong Dal Curry

Snake Gourd is filled with fiberm minerals and vitamins.
Here is a yummy curry using Snake Gourd /Padavala Kai (in Kannada language).

I have used Snake gourd, moong dal, green chilly, ginger and milk.
It simple, quick, easy, delicious and very mild.
Snake gourd is known as Padwal/Chichinda in Hindi, Padavala Kai in Kannada/ Karnataka, Pudavalana in Malayalam/Kerala, Pudalankaai in Tamil/Tamil Nadu and Potlakkaya in Telugu/Andra Pradesh.

Let us see some benefits of Having Snake Gourd in our diet.

Snake Gourd is known for its medicinal values and health benefits in Ayurveda from Ancient periods.
Snake gourd supplies plenty of nutrition to our body. It is filled with water content and helps to cool our body. It is good for heart health and loaded with vitamins and minerals.
Snake gourd has very low calories and zero cholesterol. It is good for people who diet for weight loss. It is full of dietary fiber and digested easily. It is good for diabetes. Snake gourd is helps to remove the toxins from our body. Snake gourd is full of fiber and helps to prevent constipation and regulate the bowel movements. Snake gourd is rich in antioxidants. It helps to strengthen respiratory process in our body. It is good for hair, skin and hair growth.
 There is no Onion or No Garlic in this Snake Gourd Moong Dal Curry.
This simple curry is good for all age group.It is yummy, easy, quick and delicious.

 Let us see the recipe :

Ingredients :

To Cook :
Moong dal : 1/2 Cup
Snake gourd : 1 Small size
Green chilly : 2 to 3
Ginger : An inch
Methi seeds : 1/2 Teaspoon
To Add :
Salt : As required
Turmeric powder : A pinch
Coriander leaves : 1 Tablespoon
Boiled Milk : 1/2 Cup
Besan /Channa flour : 1/2 Tsp
Lemon : 1 Tsp. (1/2 lemon).
To Season :
Mustard Seeds : 1 Tsp
Jeera /Cumin Seeds : 1/2 Tsp
Curry Leaves : 5 to 6
Ghee : 1 Tbs
Ingh/Asafoetida : A little

Method :

1. Wash and cut Snake gourd. Remove the pulp and seeds. Cut into small pieces. Keep it aside.

2. Wash moong dal.
3. Wash and peel off the outer layer of ginger, wash again and grate it.
4. Wash curry leaves, coriander leaves cut into small pieces. Wash and slit green chilly.

5. Put snake gourd pieces, moog dal, slit green chilly, grated ginger, 1/2 tsp of methi seeds and 1/2 cup of water in a pressure cooker and cook for 5 to 6 minutes.

6. Let it cool. Take out the cooker lid, add little turmeric powder and required salt. Mix it well.

7. Add little water and let it cook for 2 to 3 minutes.
8. Add boiled milk and 1/2 tsp of besan/channa flour and mix it nicely. Cook for 2 minutes.

9. Put off the gas and add 1/2 lemon extract, Ghee seasoned mustard seeds, jeera, ingh and curry leaves and mix it well.

10. Shift Snake Gourd - Moong Dal Curry to a serving dish and serve as one of the side dish.

Note :

Adding more chilly is optional. Adding methi seeds is optional. Use of besan is optional.
Ghee adds to the taste. Adding any spice is optional.
Time : 30 Minutes.
Serves : 3 to 4 .