Mavina hannu palya | Mavina hannu gojju | Mango curry | Ripened soar mango recipe
By Latha on April 15th, 2016
Mavina hannu palya or gojju is a tasty recipe prepared using ripe mangoes or wild mangoes, which are little soar. Buying mangoes are little tricky. Some times we end up buying ripened mangoes, which are little soar in taste. Especially during the beginning of the mango season. But none of us like to eat soar mangoes. So next time whenever you get soar mangoes or wild mangoes, do not feel bad, instead try this mavina hannu palya or mango curry. I have used rasam powder in this recipe, for which you can refer either Udupi rasam powder or Mysore rasam powder recipe post.
The recipe is similar to Hagalakayi sihi gojju or bittergourd sweet curry. Try this ripened mango curry recipe. It is very tasty and goes very well with rice. Next time when you get soar mangoes, I am sure you will not feel bad.
If you are looking for more mango recipes then do check Mango pickle, Mango rasam, Mango popsicles and Raw mango chutney recipes. Or if you are looking for more Karnataka style curry or palya recipes then check our curries and dry veggies section.
Preparation time: 10 min
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 120ml)
- 2 - 3 ripened soar mangoes / 5 - 6 wild ripened mangoes
- 2 big lemon sized jaggery (can vary depending on the soarness)
- 4 tsp cooking oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp channa dal/ bengal gram dal
- 1/4 tsp turmeric powder
- 4-5 curry leaves
- 1-2 green chili
- 1 tsp rasam powder or sambar powder
- Salt as per your taste
Instructions for making mavina hannu gojju or palya:
- Clean, wash and coarsely chop the mangoes. Do not discard the seeds.
- Heat the frying pan, add oil, 1/2 tsp mustard seeds, urad dal and channa dal.
- When the urad dal turns brown, add slit green chilli and curry leaves.
- Add in chopped mangoes along with the seeds.
- Add in jaggery and salt. Jaggery amount can vary depending on the soarnes of mangoes.
- Add in 1/2 cup of water, turmeric powder and give a quick stirr.
- Close the lid and cook the mangoes under low flame. Stirr occasionally.
- Once the mangoes are cooked add in rasam or sambar powder. Mix well and adjust the salt and sweetness.
- If you feel the curry is too dry add in little water and cook for a while. It shall have thick gravy. Switch off the stove. Serve it with hot steaming rice or chapathi.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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