Ingredients:

raw mango (big) - 1
dry chilly - 5 to 6 nos
grated coconut - 1/2 cup
jaggery - 4 to 5 spoons
fenugreek seeds - 1/2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
oil - 1 tbsp salt to taste

Method:

Peel the skin of mango and cut into small pieces. Fry the Fenugreek and Mustard seeds in little oil for 2 mins. Grind the above mixture along with Mango pieces, dry chillies, Jaggery and cumin seeds to a fine paste. In a vessel, add the remaining oil, bit of asafetida and the ground paste. Add salt to taste. Cook well for about 5 mins. The gojju is ready and it can be stored upto a month time if refrigerated. It tastes best with Rice or Chapathi.
-Rehana Khatri

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