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
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.