Wednesday, June 6, 2012

Totapuri hasi gojju/Raw gojju

Another of our favorite totapuri mango recipes. Simple, spicy and tangy, totapuri hasi gojju or raw gojju is a quick to make recipe.

Preparation time: 10-15 min

Serves: 2


Totapuri raw mango (chilakamooti mamidikaya) 1
Coriander 2 strands
Green chillies 2
Cumin seeds 1 tsp
Tamarind ½ blob
Jaggery equal to the tamarind used
Refined cooking oil 1 tsp
Mustard seeds 1 tsp
Pinch of asafoetida
Salt to taste


Peel and chop the totapuri mango into average sized cubes.

Grind to a fine paste: the coriander, green chillies, cumin seeds, tamarind and jaggery. Add a tsp of water for the jaggery to blend in smoothly.

Pour the paste over the totapuri, add salt to taste and mix well.

Heat oil in a pan and add the mustard seeds. As they pop, add a pinch of asafoetida and pour the seasoning over the totapuris.

Totapuri pachi gojju is served with hot pooris or any Indian bread or even ghee topped hot rice. Grab that last totapuri at the store and taste the gojju soon.


Shy said...

sounds delish:)) have been cooking a lot with mangoes...salads,desserts,drinks...will certainly give this one a try...thanx for a lovely recipe..

IshitaUnblogged said...

Do you also make a sweet version of this? Already my teeth is chattering (you know the kinds that happens when you eat tamarind!)

notyet100 said...

Ummm perfect with poori

Pratnee said...

@Shy: Will look into your mango feasts as well :)

@Ishita: To avoid the 'chatter' you could use just jaggery. Essentially this recipe is just totapuri mangoes dipped in sweet coriander chutney and we used tamarind to enhance the flavor of the coriander. Just a pinch will do, else the coriander tastes raw.

@notyet100: Yes it did taste great with hot pooris! :)

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