Mavina hannina sasive or sugar baby mangoes in coconut mustard gravy
A side dish from karnataka where in whole mangoes are used in coconut and mustard gravy.
Servings: 4 people
Ingredients
- Sugar baby mangoes - 8 nos
- Jaggery - 2 tbsp
- Curd - 2 tbsp
- Water as required
- Salt as per taste
For coconut mustard paste
- Fresh coconut - ½ cup
- Red chilies - 2 no
- Mustard seeds - ½ tsp
For seasoning
- Coconut oil – 1 tsp
- Cumin or jeera – ½ tsp
- Curry leaves- 6 -8 no
- Asafoetida or hing – ¼ tsp
Instructions
- Clean the sugar baby mangoes, peel the skin and squeeze the mangoes with little water. Keep this aside for further use.
- Prepare the coconut mustard paste: Grind fresh coconut, red chilies and mustard seeds in fine paste. Keep this aside.
- Now add jaggery and salt as per taste, mix well. Now add the coconut mustard paste, curd and mix well.
- Kadu mavina hannu sasive is ready for seasoning: Heat coconut oil on low flame, fry cumin seeds. Add curry leaves and asafoetida. Fry well. Pour this on the prepared sasive. Mix well.
- Serve this with hot rice and some coconut oil if required for flavor.
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Notes
Adjust salt, sweetness, sourness depending on the mango variety.
Slightly squeeze the mangoes to ensure the coconut mustard flavor coats the mangoes
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