Recipe of Favorite Ripe Baby Mango Curry/ Gojju/ Humman

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ripe baby mango curry/ gojju/ humman. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ripe Baby Mango Curry/ Gojju/ Humman is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Ripe Baby Mango Curry/ Gojju/ Humman is something that I have loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Ripe Baby Mango Curry/ Gojju/ Humman:

1. Prepare 15-20 Ripe baby Mangoes
2. Get 1 cup Jaggery or less depending on how sweet mangoes are
3. Make ready 4-5 Green chillies depending on spice level
4. Get (Normally it has a equal balance of sweet and spice)
5. Prepare 3 cups Water
6. Make ready 1 tbsp Rice flour dissolved in 2 tbsp water
7. Prepare as per taste Salt
8. Take 1 tsp Mustard seeds
9. Take 1-2 Red chillies
10. Get 1 tsp Urad dal
11. Prepare 1/4 tsp Methi seeds
12. Take 5-1 Curry leaves
13. Prepare 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’s going to wrap it up for this exceptional food ripe baby mango curry/ gojju/ humman recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!