Kaadu mavina hannina sasive/ wild mango fruits seasoned in mustard flavored coconut gravy

Wild mangoes usually will be smaller in size, fibrous in texture and have sweet and sour in taste when compared to the non-fibrous varieties (hybrid) mangoes that we get in market. Now a day we can spot huge trees of wild mangoes only in few villages unlike before. Summer is the season of mangoes and it is the time of summer holidays for kids. Main activity of the kids enjoying holiday used to be picking and collecting the wild mangoes fallen down from the trees on daily basis as it is difficult to pluck them from the tree and harvest as the trees used to be really big.

Those days are gone, but still we get good wild mangoes even in markets. Sakkare kutti is one such variety which we get in Bangalore.  Also we are lucky enough to have few trees in our hometown from which we get plenty of fruits every year. In the season, it is the routine to have minimum one mango dish everyday in our homes. Still there will be extra fruits spared which either will be shared with friends & relatives or go in making of mambala (natural sun dried mango bar) or jam! Today I am sharing one of famous seasonal delicacy from southern Karnataka & Malnad region which is mavina hannina sasive. This recipe needs just few ingredients, no buttermilk/ curds added in it like other vegetable sasive. The acidic property of mango comes down with the addition of coconut. It tastes heavenly as combination to steamed rice.
Also look for wild mango/ kaadu mavina hannu hasi gojju recipe here.

Preparation time: 20 minutes

Serves: 4

Ingredients:

Small wild mango fruits – 6-8

Fresh grated coconut – ½ cup

Jaggery – orange sized, adjust to taste & depending on the sweetness of mango

Salt - 1 tsp

Dry red chilli – 1-2

Mustard seeds – 1-2 tsp

Method:

• Wash mangoes clean. Cut off the stem. Peel the skin with your fingers. Take all the peeled skin in one bowl and all the seeds (hard kernel) in another larger bowl.
• Add little water (say ¼ cup) to the skin and squeeze to extract juice completely. Discard the skin. Add collected juice to the vessel having seeds. Press the seed a bit with fingers just to loosen the pulp.
• Add salt and grated jaggery to the mango. Mix well. Set aside for 10 minutes for the Marination.
• Now take grated coconut, red chilli and mustard seeds in mixer jar and grind to smooth paste by adding little water.
• Mix the ground coconut mustard gravy with the marinated mango mix.
• Serve this sasive with rice and enjoy.
• Refrigerate it if keeping for longer.

Notes:

• The red chillis can be fried with few drops of oil before grinding as well.
• You can make optional tadka/ seasoning of mustard, oil & curry leaves and add it to the gravy. It is just optional.