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Mysore's Original Gojju's & Chatni's.
All in one WOK.
Wok is a must in South Indian Cooking.
With just one wok you not only save time but water and other cleaning ingredients used in cleaning cooked vessels even if you have a Dish Washer.
Who has not thrown a stone at a Mango unreachable.
Gojju made in Raw Mango.
- Mango is tasty as fruit and tangy as gojju made in raw mango and used mainly with steamed rice of any kind.Organic Kerala Rice suits best as it fills your mouth full and all taste buds get the feel of not only rice but tangy rice of Kerala.To prepare this Gojju from mango's you need the following ingredients ready and clean.
- Mango fruit - 5 nos.
- Jeera powder - 1 tbs.
- jaggary - 1 small piece.
- Red chilli powder - 1 tbs.
- Corriander Powder - 1 tbs.
- Salt - To your taste.
- Mustard - 1 tbs.
- Gingly - 1/4 tbs.
- Ground nut oil - 1 tbs.
- Hing - 1/8 tbs.
- Methi Powder1tbs.
METHOD OF PREPARATION.
Take the cleaned Mango's and squeeze the pulp in to a WOK and add all ingredients except Nos.8,9,10 & 11.
Heat the wok on small flame by adding 25 cc of water and add 1 tbs of gramdal powder when it boils for few minutes on a small flame take it out and keep it to cool in a SS bowl.
Place the WOK again on the burner with a small flame add oil and when it is hot add all items 8,9,10 & 11.[ When the Musturd Splutters ... ].
Transfer the SS bowl contents in to WOK and blend well.
Eat the Rice mixed by hand with this Gojju making small balls dipped slightly in pure home made Ghee and enjoy GOJJU.