Saturday, July 9, 2016

Mavina Hannina Sasive

Mavina Hannina Sasive is nothing but Ripe-Mango curry. It is a very common dish during summer/mango season. [Picture]

  • 4 well ripped juicy mangoes
  • Green chillies to your taste (2 or more)
  • Jaggery/brown sugar – small piece/1 tsp
  • Salt
  • For seasoning: Oil, Mustard, 1 red chili & curry leaves.
  1. Wash mangoes well. Peel the mango skin and save it separately with a cup of water added to it.
  2. In a think bottom vessel, put the peeled mangoes (along with the pit/seed), place it on the stove at medium-high heat.  
  3. Squeeze juice from the skin and add the juice to the mangoes. Discard the skin/rind. 
  4. Add slit green chili, salt and jiggery to the mangoes. 
  5. Bring the mixture to boil and let it cook for ten more minutes until the mangoes are cooked. 
  6. For seasoning: Heat oil, add mustard, red chili and curry leaves; Once mustard start to splatter, pour the mixture over the cooked mango gravy. 

Enjoy warm delicious gravy with rice or chapati


  1. I have a slightly varient version of this recipe.
    I boil mango with salt , jaggrey, and tamarind paste. Grind redchilli, preferably kashmirichilli/Byadagi menasu(raw not roasted), 3 tbs grated coconut, 2 tsp mustard (raw). into a paste... add this to the boiling mango, bring to boil, simmer for few min and turn off the gas. Temper with coconut oil, mustard seeds, curry leaves and red round chilli. alternatively you can add pinch of asafoeteda(hing).

    1. Hello Reshma, Thanks for the different version of the dish, I try your recipe next time I make. It is Mango season now.