Curry recipes | Havyaka

Mavinakaayi marige bajji | Mango raita

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Mavinakaayi marige bajji or marge bajji is a creamy curd based havyaka classic dish served as a side with plain rice. Marige bajji can be with or without mango in it. Marige or marge is a type of cooking pot. May be, in olden days people prepared this dish in this particular type of pot, marige, and named this dish as marige bajji. Bajji or gojju is a relish.

This lip-smacking marige bajji can be prepared either by boiling fresh raw mango or from kochgaayi (boiled and salt preserved raw mangoes). In this recipe, I am using kochgaayi to make marige bajji. Also note that, kochgaayi is a salt preserve, additional salt is not required for the dish. However, you can taste before adding or not adding salt.

If you are using a fresh raw mango, boil the mango and cook until soft. Then follow the rest of the steps in this recipe and you need to add salt as required.

Prep time

15 mins

Cook time

0 Cool off time

0 Total time

15 mins

Course

Curry

Diet

Vegetarian

Difficulty level

Easy

Servings

1 cup

Ingredients

1 small or medium kochgaayi (salt preserved raw mango)
¾ cup fresh curd
½ tablespoon coconut oil or any edible oil
1 green chillli or 4 – 5 sanna menasu (tiny or bird’s eye chilli)
1 red chilli
½ teaspoon mustard seeds
1 pinch asafoetida
¼ teaspoon turmeric powder
6 – 8 garlic cloves

Cookware / Utensils

Bowl
Spoon
Tempering pan
Mortar and pestle

Instructions

Rinse kochgaayi (salt preserved raw mango), and take it in a bowl.
Squeeze the mango pulp along with its skin and discard the seed.

Note: Normally, kochgaayi will have very thin skin and can be mashed or smashed. If the skin is thick or hard, you can peel it off and use the pulp only.
Add fresh curd. Mix well.

Note: If you are preparing from fresh boiled mango, add salt as required and mix well.
Wash garlic cloves, and remove outer layer (skin).
Crush them using a mortar and pestle. Keep aside.
Chop or crush 1 green chilli
Heat a tempering pan with ½ tablespoon oil.
Add 1 pinch asafetida, and ½ teaspoon mustard seeds.
Let the mustard seeds crackle. Then add red chilli.
Now add crushed garlic cloves, green chilli, and ¼ teaspoon turmeric powder.
Add this tempering to the marige bajji. Wait for few seconds.
Then crush the red chilli into pieces.
Mix well and serve with hot plain rice.

Step by step guide

How to make Mavinakaayi marige bajji

1. Rinse kochgaayi (salt preserved raw mango), and take it in a bowl.

2. Squeeze the mango pulp along with its skin and discard the seed.

Note: Normally, kochgaayi will have very thin skin and can be mashed or smashed. If the skin is thick or hard, you can peel it off and use the pulp only.

3. Add fresh curd.

4. Mix well.

Note: If you are preparing from fresh boiled mango, add salt as required and mix well.

5. Wash garlic cloves, remove outer layer (skin), and crush them using a mortar and pestle. Keep aside.

6. Chop or crush 1 green chilli. I am using sanna menasu (tiny green chilli) and I am crushing them.

7. Heat a tempering pan with ½ tablespoon oil; add 1 pinch asafoetida, and ½ teaspoon mustard seeds.

8. Let the mustard seeds crackle. Then add red chilli.

9. Now add crushed garlic cloves, green chilli, and ¼ teaspoon turmeric powder.

10. Add this tempering to the marige bajji. Wait for few seconds. Then crush the red chilli into pieces.

11. Mix well and serve with hot plain rice.

Notes

Adding salt: Kochgaayi is a mango salt preserve, and dishes made from them require no salt. However, you can taste the dish before adding or not adding salt. You need to add salt if you have used a fresh boiled raw mango to make marige bajji.
Marige bajji without mango: Marige bajji can be prepared without mango by simply tempering fresh curd. For tempering add additional 5-6 garlic cloves and ½ teaspoon husked split black gram (uddina bele or urad dal).