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

Ripe Baby Mango Curry/ Gojju/ Humman is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Ripe Baby Mango Curry/ Gojju/ Humman is something which I have loved my whole life.

This is a spicy and sweet lipsmacking curry with baby mangoes,a seasonal delicacy widely made in Karnataka and Konkani people in Kerala. This is called as gojju in Kannada or Humman/upkari in Konkani which is served as a dessert in festival feasts. Mavina Hannina Gojju is a Karnataka Style Curry Recipe which is prepared from ripe mangoes.

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

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. Get 4-5 Green chillies depending on spice level
4. Make ready (Normally it has a equal balance of sweet and spice)
5. Get 3 cups Water
6. Make ready 1 tbsp Rice flour dissolved in 2 tbsp water
7. Get as per taste Salt
8. Make ready 1 tsp Mustard seeds
9. Take 1-2 Red chillies
10. Take 1 tsp Urad dal
11. Get 1/4 tsp Methi seeds
12. Take 5-1 Curry leaves
13. Get 2-3 tsp Coconut oil

When coconut and mango mixture comes to a boil, add yoghurt. Cook briefly without boiling and remove from heat. Add mustard seeds and fry until fragrant. Add curry leaves and dried chillies.

Steps 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.

Sauté lightly, then add to the mango curry. Come Mango season and there's no dearth of recipes featuring Mangoes. Every other day , when ever i open FB i see my timeline flooded with so many mango recipes and most of them are so exotic. So finally , a mango recipe here too. A yummy , spicy , tangy, slightly sweetish.

So that’s going to wrap this up with this special food ripe baby mango curry/ gojju/ humman recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!