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Ripe Baby Mango Curry/ Gojju/ Humman
Ripe Baby Mango Curry/ Gojju/ Humman

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We hope you got insight from reading it, now let’s go back to ripe baby mango curry/ gojju/ humman recipe. You can have ripe baby mango curry/ gojju/ humman using 13 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Ripe Baby Mango Curry/ Gojju/ Humman:
  1. Prepare 15-20 Ripe baby Mangoes
  2. Take 1 cup Jaggery or less depending on how sweet mangoes are
  3. You need 4-5 Green chillies depending on spice level
  4. Prepare (Normally it has a equal balance of sweet and spice)
  5. You need 3 cups Water
  6. Use 1 tbsp Rice flour dissolved in 2 tbsp water
  7. Take as per taste Salt
  8. Get 1 tsp Mustard seeds
  9. Provide 1-2 Red chillies
  10. Provide 1 tsp Urad dal
  11. Get 1/4 tsp Methi seeds
  12. Take 5-1 Curry leaves
  13. You need 2-3 tsp Coconut oil
Instructions to make Ripe Baby Mango Curry/ Gojju/ Humman:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Every other day , when ever i open FB i see my timeline flooded with A yummy , spicy , tangy, slightly sweetish. Mangalore special " Mavina Hannina Gojju ( Mango Gojju ) / Ripe Mango Curry ". I tell you… though its very. Mangoes are mangoes and must be enjoyed before the monsoons threaten to take over or else one will These babies are so delicious, you'll wonder why only the Alfonso enjoys so much attention. The ripe mango curry looks so yummy Shireen.

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