Ripe Baby Mango Curry/ Gojju/ Humman
Ripe Baby Mango Curry/ Gojju/ Humman

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, ripe baby mango curry/ gojju/ humman. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Ripe Baby Mango Curry/ Gojju/ Humman is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Ripe Baby Mango Curry/ Gojju/ Humman is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have ripe baby mango curry/ gojju/ humman using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Ripe Baby Mango Curry/ Gojju/ Humman:
  1. Take 15-20 Ripe baby Mangoes
  2. Take 1 cup Jaggery or less depending on how sweet mangoes are
  3. Make ready 4-5 Green chillies depending on spice level
  4. Take (Normally it has a equal balance of sweet and spice)
  5. Take 3 cups Water
  6. Get 1 tbsp Rice flour dissolved in 2 tbsp water
  7. Take as per taste Salt
  8. Get 1 tsp Mustard seeds
  9. Make ready 1-2 Red chillies
  10. Make ready 1 tsp Urad dal
  11. Make ready 1/4 tsp Methi seeds
  12. Make ready 5-1 Curry leaves
  13. Take 2-3 tsp Coconut oil
Instructions to make Ripe Baby Mango Curry/ Gojju/ Humman:
  1. Wash and peel the baby mangoes. You can also make this with regular mangoes. If using regular mangoes chop into square pieces. Cook the mangoes adding 2 cups water, jaggery, little salt(just to balance the flavors) and green chilli until soft. This will no longer take 15 minutes over medium flame. Also wash the peels which has mango pulp sticking in 1/4 cup water and add to the mango solution.
  2. When mangoes turn soft add remaining water and rice flour mixed with water. Cook in low heat until it thickens to a semi thick curry. This will take approximately 10-15 minutes.
  3. Make a seasoning of mustard, urad dal, methi seeds(sauté until they turn brown and mustard seeds splutter) red chilli, curry leaves and pour over curry.
  4. Serve hot with rice or end of the meals as a dessert. Some prefer it cold too. Enjoy the heavenly taste by biting the flesh of mangoes. Dip the fibrous mango seed in the curry sauce and suck in together with the fibers of the mango.. Repeat it again and again. It’s lip smacking. Eating with hands are highly recommended. Tastes absolutely delicious.
  5. NOTES: Some people like to eat the curry with the spoon and mangoes separately. I love to eat it hot/warm with hands at the end of meals. Instead of rice flour corn starch can also be used. Tangy mangoes will go great in this curry thus imparting a tangy taste too along with sweet and spiciness. Adjust the chillies and jaggery according to your taste. This is not too watery nor too thick curry. it has a semi thick consistency.

So that is going to wrap it up for this exceptional food ripe baby mango curry/ gojju/ humman recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!