Sneha's Recipe: Gujarat

The Gorkeri Recipe is a traditional Gujarati Raw Mango Pickle that is made sweet and spicy with jaggery. It's a pickle you will love. My friends who tasted this recipe loved it.

Ingredients

350 Grams Green Raw mangoes - cubed - see notes

120 Grams Jaggery - grated
2 Tablespoons Heaped Yellow Mustard Seeds or Whole ( this variety is used for pickling , if you don't get it powder normal mustard seeds )
1 Tablespoons Level Red chili powder¼ Teaspoons Rock salt¾ Teaspoon Heaped Turmeric powder
Mustard oil or Sesame oil as required
2 + 2 Teaspoons Sea Salt

Method

Wash and clean the mangoes , pat dry, peel and remove the seed. Chop into small cubes .
Mix turmeric powder with 2 teaspoons heaped salt and coat the mango cubes with it .
Let it rest for an hour or more . After an hour or so drain the water it leaves and steam cook lightly for 8 - 10 minutes but not very mushy . Keep aside to cool completely.

Meanwhile dry roast yellow or whole mustard seeds till it leaves an aroma ( taking care not burn them). Cool and then powder it.

Take a pan , heat sesame oil ( I used this), add the powdered jaggery , add the powdered spice , red chili powder, add the marinated steam cooked mango cubes after patting dry into the mixture . Keep the flame on low and let the jaggery melt, stirring it so that it does not burn. Stir the whole mixture lightly taking care not to mash the mangoes. Take off flame after jaggery is completely melted.

Let it cool completely ( I left it overnight covered) before you bottle it in a clean sterilized glass jar . This Gorkeri pickle stays good for months . I have added oil one inch above the pieces. If you want it with less oil then keep it in the refrigerator. Use a dry spoon to remove the pickle.

Tastes excellent with khichdi, theplas , rotis , phulkas and bhakris.

My Notes :

I had purchased 530 grams mango , after cleaning, cutting and chopping the mangoes measured 350 grams.

Labels : Mango, Pickle, Jaggery, Gujarat, Homemade

Gujarati Kadhi is one of the most famous recipes of Gujarati cuisine. This kadhi requires patience. The kadhi only tastes good when it's kept simmering over low flame for at least 20 or 25 minutes, so as to let all the flavors seep, set in, just stirring in between is required. My daughter loves this kadhi because of the sweet and mild sourness. She relishes it with steamed rice.

Ingredients
500 Ml Butter milk - slightly sour
2 Tablespoons Chickpea flour / Besan
3 Green Chillies - slit
1/2 teaspoon Ginger - chopped finely
1 Tablespoon Sugar
Salt to taste

For Tempering / Tadka
1 Tablespoon Ghee
1/4 Teaspoon Cumin Seeds
1/4 Teaspoon Fenugreek Seeds
1/4 Teaspoon Mustard Seeds
2 Cloves
1 Cinnamon stick
4 Peppercorns
2 Bay Leaves
2 Dry Red Chillies
7-8 Curry Leaves
1 Tablespoon Coriander Leaves - chopped

Method

Blend buttermilk and chickpea flour until smooth using hand blender. Make sure that there are no lumps in the mixture.

Transfer prepared mixture to a medium size deep pan and bring it to boil over medium flame.

Add green chilly, ginger, sugar and salt to taste. Stir to mix well and cook on low flame for approx 10 to 15 minutes. It should be runny. If required add 1/2 cup more water.

Meanwhile, prepare the tempering. Heating ghee in a small tempering pan. Add mustard seeds and fenugreek seeds, when they start to crackle, add cinnamon, cloves, cumin seeds, dry red chilli and curry leaves; sauté for 30-40 seconds on low flame.

Take tempering pan away from flame and pour tempering over kadhi. Stir well. After adding tempering, let it boil for 15 minutes, keep stirring after every few minutes. Turn off flame and garnish it with finely chopped coriander leaves.

Traditionally it is served with steamed rice or khichdi. This can also be served it with pulao. Here I, have served it with Steamed Rice, Masala Papad, Sitaphal Basundi, Baked Cheesy Capsicum, Fried Stuffed Chillies ( store bought), Slices of Cucumber and pickle.

For the Masala Papad
Ingredients

Large Papad - as required
1 Onion - finely chopped
1 Tomato - de - seeded, finely chopped
1 Tablespoon Coriander leaves - finely chopped
1/4 Teaspoon Chat Masala
Red Chilly powder and salt to taste

Method

Roast one large papad in the microwave for 2 minutes. One minute on each side. Mix together onion, tomato, coriander leaves, chat masala, red chilly powder and salt. Spread this on the roasted papad when serving or else the papad will become soggy.

For the Steamed Rice
Ingredients

2 Cups Rice
8 - 10 Cups Water
1 Teaspoon Salt

Method

Wash the rice and keep aside

In a large vessel, bring the water to a boil, add salt and rice, lightly stir it. Let it boil on medium low flame till done. When cooked, Strain the rice in a colander to remove all the excess water and serve hot.

My Notes:

Kadhi prepared with this recipe is white. If you would like to have it a yellow, then add a pinch turmeric powder.

This is Week 2 - Day 6 of the Marathon theme Indian States.

Labels: Gujarat, Main course, Vegetables, Complete Meal, Blogging Marathon, Kadhi, Soup, Vegetarian