mavinakayi kuchgayi gojju or raw mango curry

In Sagar , malenadu region a variety of sidedishes and pickles are made from raw mango or mavinakayi. .During march, april month when variety of mangos are available, medium sized good quality raw mangoes are selected,(which has thick skin and very sour in taste).After boiling the mangoes in water for 7-8 minutes they are preserved in salt syrup (uppina hani) for future use when mangoes are not available.This is called kuchgayi. A tasteful gojju can be made from this.

But nowadays raw mangoes are available at any time during the year .This curry can be made from fresh raw mangoes also.Here is the method.

Ingredients;

raw mangoes(medium sized) -2

onion(chopped in to small pieces)-1

3 table spoons of coconut oil,mustard,fenugreek seeds(1/2tea spoon),curry leaves for seasoning.

For making masala paste;

grated coconut -1/4 cup

garlic cloves -5-6

mustard seed(dry roasted) -1/2 tea spoon

cumin seed (dry roasted) -1 tea spoon

green chilli -7-8

curry leaves

coriander leaves

Method;

* Cook the mangoes in pressure cooker(3 wistles).when it becomes cool mash them with hand after removing the seeds and kept it aside.

*Make the paste of above item using suficient water and kept it .

*Take a thick bottomed kadai heat 4 spoons of coconut oil ,add mustard,fenugreek seeds,curry leaves one after another. When it starts to split,add chopped onion and fry them.Then add mashed mangoes and masala paste,salt to taste.Let them boil for 15 minute in low fleme.Gojju is ready.It is very tasty with rice along with papad especially during rainy or winter season.