Saturday, February 12, 2011

Mamabala Gojju/Mango Bar Gojju

I have to tell about "Mamabala " before I proceed. Mamabala  is nothing but Mango bar. Its  prepared during Mango season with lots of  fresh mangoes for later use.

There could be different ways of preparing Mamabala,  but this how my Mom-in-law prepares it. In our farm we get lots of mangoes daily  during the season. She collects all of them and select good mangoes.In her free time she puree  it (without adding water) and applys it on clean and washed Mat(Chape in kannada). This will be sun dried.Next day again another coat of mango puree will be applied on dried mango pulp. This process will continued for 15-20 days until a thick bar is farmed. Finally these sun dried mango bar will be cut and rolled to preserve it.

This is home made Mamabala. But its is available in Indian groceries here in US(called as Mango Bar) and Manglore Stores in namma Bengaluru.Many dishes can be prepared with this mamabala. Gojju, payasa are few to mention.It can be had as it is also.

Today I prepared it and here is the recipe.

You Need To Have:

Mamabala/Mango bar(I used 4 inch by 4 inch piece)
1-2 tsp Jeggary
1-2 green chilies
salt to taste
1 tsp oil
1/2 tsp mustard seeds
1-2 garlic pods
2-3 curry leaves
1/2 cup water


Take Mamabala in a vessle and pour boiling water on to it.leave it for 10 mins till water reaches room temperature.This softness Mambala.

With clean hands, puree Mamabala as shown below.

Add crushed green chilies , salt and Jeggary to it and mix well.
Heat oil in small pan(Tadka Pan) add mustard seeds to it. once they start spluttering add crushed garlic and curry leaves to it. fry until garlic turns golden brown in color.Add it to Mamabala and mix well.

Serve with plain rice.

1 comment:

sangeeta said...

This is very interesting . We make a chutney with this mango leather
( aam paapad as we call it)...

Thanks for including the english names...

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