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.
