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.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.