Maavina Hannina Gojju (Karnataka Style Ripe Mango Curry Recipe)

Step 1: To make this Karnataka style ripe mango curry, wash the mangoes well under running water

Step 2: Using a knife remove their tip and lightly make 2-3 vertical cuts on each mango

Step 3: Take a deep pan, cook the mangoes using sufficient water, until they are soft and cooked thoroughly

Step 4: When the color of the peel appears cooked, you know they are cooked

Step 5: It might take 10 minutes on medium flame

Step 6: Switch off

Step 7: Drain water into a bowl and keep the whole mangoes in the pan

Step 8: Once the mangoes cool, peel them

Step 9: You’ll be able to peel the mango easily using your fingers

Step 10: Put the peels into the bowl with cooked water and extract any more remaining pulp

Step 11: Discard peel and put the water back into the pan

Step 12: Squeeze mango with hands (using a masher is difficult with fibrous pulp on the seed of mango)

Step 13: On a medium heat, add crushed green chili, salt and jaggery to the pan with mango pulp and kernel

Step 14: Adjust taste and consistency by adding water if required

Step 15: Switch off heat

Step 16: In a tadka pan, heat a little coconut oil and splutter mustard seeds

Step 17: Add hing, broken red chili and curry leaves

Step 18: Pour the tadka on maavina hannina gojju and give it a quick stir

Step 19: Close the lid of the pan and allow it to sit for 10 minutes

Step 20: Relish this tangy-spicy-sweet Mavina Hannina Gojju (Karnataka Style Ripe Mango Curry Recipe) with cooked plain rice or Neer dosa or Chapathi

Step 21: Accompany the meal with Mustard Green Chilli Pickle and fritters like sabudana sandige or akki peni sandige