Ambuli Gojju/ Bajji (Raw Mango Bharta)

“Ambuli Gojju/ Bajji (Raw Mango Bharta)” … Delicious khatHa meetHa teekHa gojju/ bharta chutney sort of a dish that tastes awesome when served with rice … Yummilicious … 

** Things have suddenly turned out for worst in my locality, no veggies for over 20 days including groceries and everything is simply closed down. I really cannot understand how they expect people to survive without essentials. God knows how things will turn out, but as luck would have it, some raw Mangoes keep dropping like small bombs in my compound from nearby building to pacify me as veggies are definitely still not in sight. I strongly feel that, this is what it means when they say ... भगवान जभी देता है, छप्पड़ पहाड़ के देता है .. I go out and collect those raw mangoes and do something useful out of them, though I do not get much of them. Had managed to get about 6 medium sized ones so prepared gojju with two of them and it was simply awesome and delicious. Felt great eating this simple gojju rice after years, a dish that was regular a few decades had somehow taken a back seat. Do try this out, tastes great. 

** Here is my simple recipe for “Ambuli Gojju/ Bajji (Raw Mango Bharta)” … My Style … 

** Wash, wipe dry, slice off the stem portion of the mangoes and then slice the sides and all the edible portions of raw mangoes retaining the skin too and discard the inner seed. Put them in a pressure cooker pan with water and pressure cook on medium heat to 3 whistles. Remove and keep it aside to get completely cooled. 

** Note : You can use semi ripe mangoes here too, in fact it taste much more tastier when you use semi ripe ones. The raw mangoes I got were semi ripe and as you can check out on the picture above, I have use them here easily and I must mention it turn out delicious. So do not worry, if the mangoes are not too raw, you can just go ahead and prepare this gojju easily with the same. 

** Now put it in mixer grinder along with 4-5 green chillies (tarni mirsang/ hirwi mirchi), one lemon sized ball of grated jaggery (goda/ gud/ gur) and grind to a very smooth paste adding water only if necessary. Remove into a bowl add salt to taste and mix well. Check consistency and add in water if needed to bring to a thick gojju consistency. 

** For Tempering/ Seasoning : Heat 1 tsp of coconut oil, when hot lower the heat and add in ½ tsp cumin seeds (jeera), ½ tsp mustard seeds (rai/ sasam) and when it begins to splutter add in ½ tsp of hing (asafoetida) powder and a handful of curry leaves (kadipatta/ karbevu), 2 dried red chillies and fry for a few seconds, then pour this over the gojju. 

** “Ambuli Gojju/ Bajji (Raw Mango Bharta)” is done and ready to be served. This gojju is not reheated again, but served immediately with rice or any mildly spiced rice dishes and tastes really good when done so with some upkari or bhaji as a side dish to go along with. Do try out this awesome gojju as raw mangoes are in season now and enjoy with your family.