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Saturday, August 3, 2013

Mambala(Sun Dried Mango Pulp) Gojju

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.


Arpit Kothari - SEO Expert said...

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...

we also like to introduce you famous things here:

Unknown said...

This mixture we are not boiling?...

Krishnaveni Nalka said...


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.