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Menaskai is a sweet, tangy and spicy curry that can be prepared with any tangy vegetable or fruit. Based on the seasonal availability mango, hog plum and pineapple are the popularly used ones. Though tangy fruit/veggi suits this curry, bitter gourd too is used some times. This Menaskai is also known as “mango gojju” in other parts of Karnataka. In Udupi all wedding, upanayana or any function of Brahmin community will definitely have this curry in their lunch/dinner. Menaskai is must in all such feasts. In Udupi feasts, dishes are served on a plantain leaf, in a particular order and in a particular space on the leaf. Menaskai is to be served after the rasam…Today let me brief on menaskai recipe.

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Raw Mango Recipes-Menaskai-Mango Gojju-Recipe

Prep Time10

Cook Time15

Total Time25

Author: Sumana

Ingredients

Tangy mango- 2 no.
Peanuts - 2 tbsp
Jaggery- 3 tbsp
Turmeric powder- 1/4 tsp
Salt- 1.5 tsp or to taste

To grind

Chickpea lentils- 1 tsp
Split black gram lentils- 2 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- few
Red chillies byadagi- 1 no.
Roasted black sesame seeds- 2 tbsp
Grated coconut- 1/4 cup
Oil- 2 tsp

Instructions

Preparation

Wash the mango and cut it in to bit sized pieces.

Method

Take the raw mango pieces in a cooking vessel. Add water, peanuts, turmeric powder, jaggery, salt, curry leaves and let it cook till soft.
Heat a pan and first dry roast the black sesame seeds and remove it. (I have added store bought roasted sesame seeds.) Next add a tea spoon of oil and roast urad dal,bengal gram dal, fenugreek seeds, red chillies and curry leaves together.
Grind all roasted spices of step 2 along with grated coconut adding little water to a fine paste.
Add the ground masala to the cooked mangoes. Add water and adjust the consistency. Bring it to boil.
Tempering is optional. Sweet and tangy mango gojju or menaskai is ready to be served.