### TranslatedIngredients: 2 Mango (Raw) - totapuri,1 tablespoon White Urad Dal (Split),1 tablespoon Chana dal (Bengal Gram Dal),1/2 teaspoon Cumin seeds (Jeera),1/2 tablespoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),3 Dry Red Chillies,1/4 cup Fresh coconut - grated,1 tablespoon Jaggery,Salt - to taste,1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1 teaspoon Mustard seeds,2 Dry Red Chillies,Curry leaves - few sprigs ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mavinakayi Gojju Recipe , into a pressure cooker add the chopped mangoes with a little water and turmeric powder and pressure cook for 2 to 3 whistles. Turn off the heat and allow the pressure to release naturally.To make the masala heat a pan and add the urad dal, chana dal,  and dry roast till the dals turn golden brown in colour. Next add the, red chillies,  fenugreek seeds, cumin seeds and roast till aromatic and turn off the heat.  Allow the mixture to cool. Into a mixer grinder add fresh grated coconut, the roasted masala and blend to make a smooth mixture. Next add 3/4th of the cooked mango pieces, jaggery, salt, and pulse it again with the coconut into a coarse paste.The next step is to temper the mango curry. Heat oil in a deep pan and add mustard seeds and let it crackle. Add red chillies and curry leaves and hing.Let the curry leaves crisp up. Once it is done, add the ground paste to the pan and let it boil. Add 1/4 cup water into the mixer jar and add the water to the gojju and cover it and boil till it thickens.Let it cool and store it in a jar and refrigerate.Serve Mavinakayi Gojju Recipe with Steamed Rice with a dollop of ghee and Elai Vadam for lunch. Or you can serve it with Ragi and Oats Dosa Recipe for breakfast as well.