Mamidi Dosakaya Gojju/ Raw Mango and Yellow Cucumber Sweet Chutney

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

Ingredients:

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

Method:


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.