"Batato Harvo Ambe Gojju (Potato Raw Mango Curry)" ... Batate gojju is a simple side dish famous amongst Konkani Saraswat's / GSB's and almost prepared in every home ... Just gave a twist by adding in raw mangoes ... Tastes delicious when served with hot rice ... Yummilicious .....
** Batate / Potato Gojju is a very common dish in my community and is prepared frequently as a side dish and relished with rice. Sometimes for dinner we just prepare this gojju and have it with rice or pejja ie rice porridge and it goes well with both. Potato gojju is my husbands fav dish and he loves it with the addition of tomato. There was one raw mango in my fridge and I was wondering as to what to do with it and had zeroed in on preparing some panna for the weekend when hubby queried what I was preparing for lunch. When I mentioned batate gojju he suggested that I add the raw mango too while cooking and prepare the combo gojju of the two ingredients. Well many a times he does suggest the right thing and this time he was bang on about the dish. This one is definitely for keeps recipe and sure to be prepared and relished every raw mango season. Sharing a common link for gojjus at the bottom of this recipe, where in there are many more choices of the same. Do go through the link and try out those that interest you, they are all very easy to prepare and taste delicious.
** Here is my simple recipe for "Batato Harvo Ambe Gojju (Potato Raw Mango Curry)" … My Style …
** Peel of the skin of two large sized potatoes and cut them into medium sized pieces, wash well and add it into a pressure cooker pan.
** Wash, wipe dry and trim off the stem side portion of one medium sized raw mango that has developed hard seed within (katho). Slice both the sides and add them along with the hard inner seed into the pressure cooker pan.
** Add about 1-2 cups of water in the pressure cooker pan depending upon the quantity in the pressure cooker. Cover the lid and pressure cook the potatoes and raw mangoes together to 3-4 whistles on medium heat. Allow the pressure to fall on its own and then remove the lid.
** Allow the ingredients within to cool for some time, when slightly warm. Remove the raw mango seed/kathos squeezing out as much fleshy portion as possible and discard it. Similarly the skin on the slices too will have come out when cooked, discard the same too, retaining white flesh portion only.
** With the help of a potato masher mash all the ingredients together to a semi thick consistency. Do not add water or add in only if it is too thick and is needed. Mix well and keep mashing with masher till done. The consistency should be that of other gojju which we usually prepare.
** Put the mashed potato and raw mango in a bowl. Add in 1 tblsp of hinga uddaka (*check at the bottom of the recipe for reference). Add 4-5 finely chopped green chillies (+/- depending upon individual liking), salt to taste, a handful of finely chopped coriander leaves and mix well.
** For Tempering : Heat 1 tablsp of Coconut oil in a small seasoning pan, when hot add in 1 tsp of mustard seeds (rai/sasam), when they begin to splutter add in a handful of fresh curry leaves (kadipatta/karbev), ½ - 1 tsp of hing (asafoetida) powder if you have NOT added hinga uddaka, if added then leave it out and 1-2 round red chillies, fry for a second and pour over the gojju.
** "Batato Harvo Ambe Gojju (Potato Raw Mango Curry)" is done and ready to be served. Serve it as an side dish along with rice (sheetHa) and other dishes and trust me it tastes awesome. If you want to have it along with hot rice, you can keep the consistency slightly thinner in texture. Do try out this awesome side dish and enjoy with your family and friends.
** Note : For tempering I have mentioned Coconut Oil and we Konkani Saraswats always do so for some particular dishes as it enhances the taste of the dish. Do try it out, but in case you want to avoid it for any reason you can use any oil of your choice.
** Note : The raw mango with proper seed /katho within tastes best for this gojju and try to obtain the same for trying out this dish. In case it is not available, you can try out any normal raw mango that is available to you. On the onset or let’s say nearing of rains/monsoon, these type of raw mangoes are available in plenty and there are many dishes that taste awesome with it.
** For Preparing of Hing / Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing, no issues, you can add hing / asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** Note : There are many more "Gojju" recipes in the Blog. Sharing a common link to the same below and you can check it out for yourself and try out those that appeal you ....
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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