Easy Mavinkai gojju - Karnataka green mango curry

Easy Mavinkai gojju - Karnataka green mango curry -  video instructions and step by step written instructions. Mango gojju is a quick cooking recipe.

The beginning of summer, raw green mangoes are available in plenty. Many dishes are made with raw green mangoes. Mavinkayi gojju, a summer special recipe, it is a yummy accompaniment for any meal.

Apart from making green mango panna, mango chutney, mango rice, mango pickle, mango chitranna, this mango curry / mavinkayi gojju is a treat to serve with rice as well as breads such as akki rotti, chapati, ragi rotti etc.

Usually raw green mangoes are used but you may even use slightly ripe mangoes too.

Kairi - Mavinkayi gojju - Raw mango curryKairi - Mavinkayi gojju - Raw mango curry

How to make mavinkai gojju - mango curry

Main ingredients for mavinkai gojju - mango curry

Ingredients for mavinkai gojju - mango curry

  • Green mango, roughly chopped - 2 cup
  • Jaggery - 2-4 tbsp, depending on the sourness of mango
  • Salt -1 tsp or according to taste
  • Rasam powder - 2 tbsp, more or less according to taste.
  • Water - 1 to 2 cups, according to the consistency needed

Tempering ingredients

  • Oil - 1 tbsp
  • Mustard/rai seeds - 1/2 tsp
  • Cumin/jeera seeds - 1/2 tsp
  • Asafetida/hing - 1/2 tsp
  • Turmeric powder - 1/4 tsp

Step by step instructions for making mavinkai gojju - mango curry

1. First, to make the tempering, add oil to a pan and heat on medium heat.

Add mustard seeds, cumin seeds and asafetida. Let the seeds splutter.

Add turmeric/haldi powder to the pan.

Mix the tempering ingredients.

Add the chopped mango pieces.

Add rasam powder, jaggery, salt to the mango pieces in the pan.

Mix everything well with mango pieces.

Add water. I added 1 cup. Mix. Cook covered for about 10 minutes on low flame.

Stir once  after 5 minutes or so. Add more water if you wish.

After about 10 minutes, mango pieces will change color when they are cooked. They will also become soft and will start to lose shape or to disintegrate. That is ok.

Taste now and see if you need to add more jaggery or salt. You need to balance the sourness of mango and the sweetness of jaggery according to your taste. Add more water if you want thinner gravy.

If after 10 minutes, the mangoes are not cooked, cook further till they are cooked soft.

You can see below how mavinkayi gojju/ green mango curry looks when it is ready to serve.

 Tips and variations

  • You may use slightly ripe mangoes instead of raw green mangoes.
  • You may use sugar instead of jaggery if you wish.

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