Mavinakayi Gojju | Mavinakayi Menaskai: Raw Mango Curry from Karnataka

Summer means mango, mango and only mango for me; be it unripe or ripe. So this weekend, I made used unripe mangoes to make this delicious Mavinakayi Gojju (also called Maavinakayi Menaskai). This sweet, spicy, and tangy raw mango curry was made to tickle the taste buds and tastes fabulous when paired with steaming hot rice.

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Menaskai or Gojju is essentially sweet and spicy gravy made in Karnataka with coconut, jaggery, and chillies playing the starring role. What first caught my eye about this gravy is its vibrant red-orange colour and then of course when I tasted it, I was bowled over. The first Menaskai I made was with Pineapple and now I am trying it with unripe mangoes (kairi).

Do try my recipe for Pineapple Menaskai | Pineapple Gojju | Ananas Menaskai.

How to Make Mavinakayi Gojju | Mavinakayi Menaskai | Raw Mango Curry from Karnataka

Ingredients

1. Raw Mango, Kairi, Mavinakayi – 1 Medium (~150 gms)
2. Water – 1/2 Cup
3. Turmeric – 1/2 tsp
4. Jaggery – 3 tbsp grated (Adjust to taste)
5. Salt to Taste
6. For the Gojju paste
   1. Grated Coconut – 4 tbsp
   2. Sesame Seeds – 1/2 tbsp (I used Black Sesame seeds)
   3. Udad Dal – 1 tsp
   4. Chana Dal – 1/2 tsp
   5. Methi Seeds – 10 to 12
   6. Cumin Seeds – 1/4 tsp
   7. Spicy Red Chillies – 2
   8. Bydagi Chillies – 3 (or 2 Kashmiri Red Chillies soaked in warm water for 5 mins)
   9. Asafoetida – 1 Healthy Pinch
   10. Oil – 2 tsp (Coconut Oil, preferred)
7. For Tempering
   1. Oil – 1 tsp (Coconut Oil, preferred)
   2. Mustard Seeds – 1 tsp
   3. Curry Leaves – 8 to 10
   4. Asafoetida – 1 Healthy Pinch

Method to Make Mavinakayi Menaskai

1. Cooking the Mango
   1. Wash the mango well and dry it.
   2. Without peeling, cut the mango into 1/2″ pieces. Discard the seed.
   3. To a vessel, add 1/2 cup water, mango pieces, 1/2 tsp salt and turmeric.
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   4. Over medium flame, cook till the mangoes pieces soften.
   5. Turn off the heat and immediately add the jaggery.
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   6. Mix well and set aside.
2. Making the Gojju Paste
   1. In a small kadai, over low heat, dry roast sesame seeds till they start to pop.
   2. Transfer to a plate and set aside to cool.
   3. Heat 2 tsp coconut oil.
   4. Add the methi seeds, udad dal and chana dal.
   5. Fry till light brown.
   6. Now add the split red chillies and asafoetida. Stir-fry for a few seconds. If you are using Kashmiri red chillies soaked in warm water instead of Bydagi chillies, add them when grinding the ingredients. 
   7. Turn off the heat, and immediately add the grated coconut. 
   8. Mix well, and let the mix cool.
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   9. Transfer the fried ingredients and roasted sesame seeds to a chutney grinder.
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   10. Add a little water, and grind to a smooth paste.
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   11. Add the paste to the cooked mango and mix well.
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3. Add the Tempering
   1. In a ladle, heat 1 tsp coconut oil.
   2. Add the mustard seeds and wait till they splutter.
   3. Turn off the heat, add curry leaves and mix well.
4. Add the tempering to the Gojju and mix well.
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5. Cover and set aside for 10 minutes.
6. Serve the Maavinakayi Gojju with hot rice and papad.

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