Both Mangoes and Yellow cucumbers are regular summer vegetables. While mangoes now days create a little heat in the system, yellow cucumbers are well known for their cooling abilities. So here is our next mango recipe, a perfect blend to relish the summer while cooling the system.
Preparation time: 30-40 mins
A gojju, with Telugu Ingredients, cooked the Kannada way
Medium sized raw mango (maamidikaya/maavikai) 1
Yellow cucumber (dosakaya) 1
Jaggery (bellam) 250 gms
Refined cooking oil 2 tsps
Mustard seeds (aavalu) 1 tsp
Red chillies 2
Curry leaves 4-5
Cumin seeds 1 tsp
Black gram 1 tsp
Red chilli powder 2-3 tsps
Pinch of turmeric
Pinch of asafoetida
Salt to taste
Wash, peel and cut the raw mango and yellow cucumber into cubes (the sour cucumber adds better taste).
Pressure-cook the mango and yellow cucumber cubes together to 3 whistles. Alternatively, boil/microwave for around 20-25 mins until soft and mash-able.
Heat oil in a pan/kadai (bandli/mukudu). Add mustard seeds and as they pop, add the red chillies, cumin seeds, black gram, curry leaves and a pinch each of turmeric and asafoetida.
Now add the mango-yellow cucumber mix, salt to taste and mix well. Add around a quarter of cup water if required and boil for a few mins.
Add jaggery, mix and leave to dissolve. Add red chilli powder to taste and stir. By now, both the mango and yellow cucumber cubes are well mashed and mixed thick with the jaggery. Leave until 2 boils and remove from heat. This way the red chilli powder seeps in.
Tangy with mangoes, sour with yellow cucumbers and sweet with jaggery, Mamidi Dosakaya gojju or raw mango and yellow cucumber sweet chutney is a great Indian bread/ rice supplement. The best way is however to pour ghee over hot rice, mix with this gojju and gulp it all in.