I always wonder how our elders used to prepare the yummiest of dishes using simple ingredients and this is one such dish.I have already posted one recipe of Gojju here .In this recipe ripe or over ripe wild mangoes (Gointa ambos) which are sometimes discarded, are used to create a lip-smacking side dish which you need to try out yourself to believe it to be true.
This used to be prepared by my paternal aunt from those mangoes which would fell of from trees in our backyard… some not sweet to be eaten and some with blemishes which would not be preferred by children. We used to lick our fingers literally while having this gojju for dinner or lunch. I reserve some mangoes to prepare this always Though my aunt used to prepare the garlic version – a few days back I tried without using garlic and it tasted awesome too ..so updating both the versions here. Do try this and am sure you are going to lick your fingers too.
This used to be prepared by my paternal aunt from those mangoes which would fell of from trees in our backyard… some not sweet to be eaten and some with blemishes which would not be preferred by children. We used to lick our fingers literally while having this gojju for dinner or lunch. I reserve some mangoes to prepare this always Though my aunt used to prepare the garlic version – a few days back I tried without using garlic and it tasted awesome too ..so updating both the versions here. Do try this and am sure you are going to lick your fingers too.
Ingredients:
- 3-4 ripe mangoes
- 2-3 green chillies
- 5-6 cloves of garlic OR a small pinch of hing
- Salt to taste
- Tsp of jaggery (optional)
For Tempering ( if using Hing):
- A tsp of coconut oil
- A tsp of mustard seeds
- A sprig of curry leaves
- Broken red chillies -as per taste
Method: Garlic version
- Crush garlic, green chillies and salt using pestle and mortar or in a mixer…remove to a wide mixing bowl.
- Wash the mangoes and remove the skin…squeeze the pulp from the mangoes using hands and pour the pulp into the bowl along with the seed (kattho).
- Add little water to the removed skin and squeeze the pulp from the skin too…and add this to the bowl as well.
- Mix everything with hands so that the flavours blends well.
- Add jaggery and check for salt and add if required.
The delicious gojju is ready to be used as a side dish with meals or along with pejj ( rice gruel /ganji )
Method: Hing version
- Crush hing,salt and green chillies in a pestle and mortar or using a mixer.
- Repeat the above steps mentioned for removing and mixing the pulp.
- Once everything is mixed…temper with the above said ingredients.
Relish the gojju as a side dish
Notes:-
- Both the versions tastes equally delicious.
- Adjust the green chillies and jaggery as required
- Add a bit of water while mixing to make it free flowing consistency
- Hing can also be used in seasoning instead of using while crushing.
Konkani Khann Anik Jevan 
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