Ingredients:
2 - 3 inch long piece of Sun dried Mango Pulp / Mambala
1 - 2 large Lemon sized Jaggary
3 - 4 Green Chillies
Salt to taste
3 - 4 flakes of Garlic
Pinch of Asafetida powder
1 tsp Mustard seeds
4 - 5 Curry leaves
1 - 2 tsp Oil
Put Mambala in a bowl and add around 2-3 cups of warm/hot water and keep it aside for about 30ms.
Mash it properly or put it in a mixer and grind it for few seconds. Mash the green chillies. Add required amount of jaggary, salt, water and mix them well.
Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves, asafetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Gojju. Mix well before serving. It goes well with Rice & Ghee, Rice & Curd combination.
+Gojju.JPG)
1 - 2 large Lemon sized Jaggary
3 - 4 Green Chillies
Salt to taste
3 - 4 flakes of Garlic
Pinch of Asafetida powder
1 tsp Mustard seeds
4 - 5 Curry leaves
1 - 2 tsp Oil
Recipe:
Put Mambala in a bowl and add around 2-3 cups of warm/hot water and keep it aside for about 30ms.
Mash it properly or put it in a mixer and grind it for few seconds. Mash the green chillies. Add required amount of jaggary, salt, water and mix them well.
+Gojju.JPG)
3 comments:
Mango pulp, it's like a guju dish and all Gujarati family like this, now all Indian can also make this recipe.. thanks for sharing...
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This mixture we are not boiling?...
@Unknown,
No, boiling is not required. If you boil, the taste will be little different but you can preserve that for longer time in a refrigerator.
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