Menaskai/Mango Gojju Recipe
Menaskai is a sweet, tangy and spicy curry that can be prepared with any tangy vegetable or fruit. Based on the seasonal availability mango,hog plum and pineapple are the popularly used ones. Though tangy fruit/veggi suits this curry, bitter gourd too is used some times. Menaskai is also known as "gojju" in other parts of Karnataka. In Udupi all wedding, upanayana or any function of Brahmin community will definitely have this curry in their lunch/dinner. Menaskai is must in all such feasts. In Udupi feasts, dishes are served on a plantain leaf, in a particular order and in a particular space on the leaf. Menaskai is to be served after the rasam...Today let me brief on menaskai recipe.
Mango Menaskai/Mango gojju ingredients
- Tangy mango- 1 no.
- Jaggery- 8 tbsp
- Grated coconut- 5 to 6 tbsp
- Black sesame seeds- 4 tbsp
- Coriander seeds- 2 tbsp
- Urad dal- 1 tbsp
- Fenugreek seeds- 3/4 tbsp
- Red chillies (byadagi)- 2 no.
- Salt- 1 to 1.5 tbsp or to taste.
- Oil- 3 tbsp
- Curry leaves- few
Serves
3 adults
Preparation
Cut the raw mango in to pieces.
Method
- Cook the mango pieces adding little water just to the level of pieces. Add jaggery as well while cooking.
- Heat a pan and first dry roast the black sesame seeds and remove it. Add a tea spoon of oil and roast urad dal, coriander seeds, fenugreek seeds, red chillies and curry leaves one after the other.
- Grind all roasted spices of step 2 along with grated coconut adding little water to a fine paste.
- Add the ground masala to the cooked mangoes. Add little water so that the curry remains thick in consistency. Also add the salt and bring it to boil.
- In a seasoning pan add oil, mustard seeds, urad dal, broken red chilly and curry leaves. When mustard seeds splutter add it to the menaskai. Menaskai is ready to be served.
Note:
- The taste of this curry should be sweet and tangy. So add minimum red chillies.
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Meet you all with one more interesting Udupi recipe. Till then bye.
Meet you all with one more interesting Udupi recipe. Till then bye.
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