“Ambe Gojju Hingu Ghalnu (Ripe Mango Gojju with Asafoetida)” … there are plenty of traditional seasonal dishes from GSB Konkani Saraswat Cuisine and thikshe- midshe- amshe- godshe Ambe gojju is one of them … a simple no- cook summer delicacy that pairs well served with dalitoy- sheetHa (dal- chawal/ rice) or with pejja (rice porridge) … plenty of mangoes are available now, so go ahead and try this delicious side dish and enjoy your meals … Yummilcious …
** Gojju/ Bajji are all side dishes from GSB Konkani Saraswat Cuisine served as side dish during meals. There are many varieties of gojjus prepared with different types of veggies/ fruits at times with addition of tart veggie or with addition of tamarind paste etc. In my home, we love these side dishes very much and I have prepared them in different combos and each one of them has turned out excellent in taste.
** Ambo/ Ripe Mango are in season now and the list of to do dishes is always in plenty that at times are not at all justified. This recipe is a no fuss easy to prepare dish that requires no cooking though there are some areas in southern parts where they do cook the mangoes for a few minutes and then prepare the same. I have not cooked the ripe mangoes and prepared them as it is with medium sized ripe ones.
** Gojju/ Bajji always taste best during summer as the rising heat makes it impossible to relish heavy meals and gojju tastes best served simple with dal- chawal or with pejja/ ganji/ rice porridge, try it and you are sure to agree. I had shared a common link to all gojju/ bajji recipes shared in the Blog at the bottom of this recipe, do browse through for more choice, try them in your home and enjoy with family and friends.
** Here is the simple recipe for “Ambe Gojju Hingu Ghalnu (Ripe Mango Gojju with Asafoetida)” … my style …
** Ingredients :
Ripe Mango/ Ambo/ Mavina Hannu/ Amba : 4-6 medium sized
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 4-5
Curry Leaves/ Kadipatta/ Karbevu : 4-5 fresh leaves
Jaggery/ Goda/ Bella : 2-3 tblsp (Powdered/ Grated)
Hinga Uddaka/ Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing/ Asafoetida Powder : 1tsp
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Salt/ Namak/ Meeta : to taste
** Wash and wipe dry the ripe mangoes. Remove the stem portion and then peel the skin of all the mangoes and add them into a bowl with 1 cup of potable water (approximately). Keep the peeled mangoes in another vessel.
** Squeeze the peels in water with hands trying to loosen the fleshy mango portion within the skin as much as possible. Do not add water in excess as we need minimum water here to get thick mango juice to be added to gojju.
** Add the prepared juice into a vessel along with the mangoes and roughly squeeze them to just let the outer most (about ¼ inch) flesh pulp be released while retaining a little bit on the mango seeds as they are to be added to gojju.
** Now crush the green chillies and curry leaves in a pestle or with a heavy weight and add to the above prepared mangoes. Add salt and jaggery (powdered/ grated) along with hinga uddaka (asafoetida water) and mix well.
** Note : DO NOT USE MIXER/ HAND BLENDER for mashing or extracting the mango juice. The crushed green chilly, jaggery, salt, hing should all be mixed well into the gojju with hand as you keep crushing for best of flavor.
** Check the consistency of the gojju, it should be thick and mushy. Lastly add the coconut oil and mix well. Check salt and jaggery and add more if required only and mix with hand until well blended with all the ingredients.
** Note : In most Amchigele homes, we used hinga uddaka (asafoetida water) prepared with gummy hing, however if using powder, then just heat the coconut oil, add the hing powder and immediately pour over the prepared gojju. Addition of powder hing in hot oil enhances it flavor than adding it as it is, so follow the same.
** “Ambe Gojju Hingu Ghalnu (Ripe Mango Gojju with Asafoetida)” is done and ready to be served. Gojju always tastes best served immediately or at the most within an hour or two of preparation. As gojju is not cooked, it does not remain good at room temperature for long and if you need to serve at a later time then you may keep it fridge in an air tight container and remove it about 30 mins before serving to bring to room temperature. However, the taste is somehow lost if not served fresh and I recommend serving this gojju fresh to enjoy its taste. This particular Gojju tastes best served as a side dish with Dalitoy- SheetHa (Dal- Chawal) along with other dishes during meals.
** We love this tikshe- midshe- godshe- amshe (spicy- salty- sweet- tangy) gojju and I always make a point to often prepare any one type of gojju for meals. However, there are so many traditional recipes prepared with available seasonal veggies/ fruits that somehow I am never able to complete my full list of to do’s and I must confess and this one too I am preparing after a gap of many years. We enjoyed it during meals with our all time favorite dailitoy (spiced dal) served with sheetHa (rice), chettambado (dal-vada), alsande upkari (yard long beans bhaji) and it was a wonderful combo of dishes. Do try these traditional dishes before they are lost to coming generations, it’s the least we can do.
** 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 known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing or have never used or seen it, check out the picture collage, I have shared the same. Again, if not available, 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.
** You can check out another “Ambe Gojju (Ripe Mango Gojju)” recipe the link of which I am sharing below, do browse through ….
** Sharing a common link below to all “Gojju and Bajji” recipes shared in the Blog, please browse through them in leisure and try them out too …
No comments:
Post a Comment
Thanks.