Green Mango Gojju (Curry)

# of servings:  4
Preparation Time:  10 mins	Cook Time:  15 mins

For anyone who enjoys a chuckle after tasting the tart green mangos, this delicacy is a must-try!  Cooking it this way intensifies the tartness.  Spicy green chilies, paired with minimal ingredients, the effort is no match to the taste!! Great with rice or chapati or as an accompaniment.

Ingredients:

• Chopped green mango - 2 cups
• Mustard seeds - 1 tsp
• Asafoetida - 4 pinches
• Curry leaves - 2 stalks
• Methi (fenugreek) seeds - 1 tsp
• Green chili paste - 1 tsp
• Salt

Method:

• Chop the green mango into bite-sized pieces
• In a pressure cooker vessel, heat 1 tbsp of oil ('Saute' mode in IP)
• Splutter mustard seeds and add asafoetida 
• Add curry leaves and green chili paste 
• Saute and add fenugreek seeds
• Immediately add the chopped mango pieces and mix well
• Saute till the mango pieces are heated and start turning color
• Add 1 cup of water and salt
• Mix well and pressure cook ('Pressure' mode for 4 mins in IP) 
• When cooked, open the cooker and gently mash a few of the pieces with the back of the ladle to thicken the gravy
• Mix well and serve hot with rice, roti or chapati! 

Tips and Tricks:

• Fenugreek (methi) seeds shouldn't be sauteed in the hot oil.  They will taste bitter if they turn color.  Adding the mango pieces immediately takes away the heat from them and keeps their texture and flavor
• Be sure to not add too much water while pressure cooking.  If needed, a little more hot water can be added later and cooked to adjust consistency

Pictures: 

Final Outcome: