To make this Karnataka style ripe mango curry, wash the mangoes properly underneath jogging drinking water. Using a knife clear away their suggestion and lightly make 2-3 vertical cuts on every mango.
Take a deep pan, cook the mangoes utilizing sufficient water, right up until they are smooth and cooked comprehensively. When the coloration of the peel appears cooked, you know they are cooked. It could consider 10 minutes on medium flame. Change off.
Drain water into a bowl and hold the full mangoes in the pan. After the mangoes cool, peel them. You’ll be able to peel the mango effortlessly utilizing your fingers.
Place the peels into the bowl with cooked h2o and extract any more remaining pulp.
Discard peel and place the drinking water back again into the pan.
Squeeze mango with palms (applying a masher is tricky with fibrous pulp on the seed of mango).
On a medium warmth, incorporate crushed green chili, salt and jaggery to the pan with mango pulp and kernel. Change taste and regularity by including h2o if expected. Change off warmth.
In a tadka pan, heat a little coconut oil and splutter mustard seeds. Increase hing, broken purple chili and curry leaves.
Pour the tadka on maavina hannina gojju and give it a brief stir.
Shut the lid of the pan and allow it to sit for 10 minutes.
Relish this tangy-spicy-sweet Mavina Hannina Gojju (Karnataka Design and style Ripe Mango Curry Recipe) with cooked basic rice or Neer dosa or Chapathi. Accompany the food with Mustard Eco-friendly Chilli Pickle and fritters like sabudana sandige or akki peni sandige.