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.
- 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
- Coconut oil – 1 tsp
- Cumin or jeera – ½ tsp
- Curry leaves- 6 -8 no
- Asafoetida or hing – ¼ tsp
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.
Adjust salt, sweetness, sourness depending on the mango variety.
Slightly squeeze the mangoes to ensure the coconut mustard flavor coats the mangoes