It is amazing what hunger can inspire a person to do. My husband who is an ardent and a savvy cook usually refrains from the day to day cooking proclaiming lack of time. However he can whip up delicious dishes when deemed in dire situations aka extreme hunger coupled with lack of appetizing food to satisfy his taste buds.

 This weekend again, hunger met his match and that prompted him to raid the fridge. He finally settled for a lone hunk of a raw mango sitting in a corner and immediately proclaimed to make his Mango Garlic tokku. Needless to say, my joy knew no bounds and immediately made way for him to the kitchen. I am guaranteed of something appealing and I get a break from my own cooking, so what is there to complain about? 

Even though the traditional tokku does not use garlic, he adds it to this tokku to enhance the smell and taste.

tokku1

 

Ingredients

1 big raw mango
1 tsp methi
5-6 cloves of garlic
4-5 curry leaves
Hing/asafetida
Turmeric
Red chilli powder
2-3 red chillies broken into 1 inch piece
Salt, mustard
¼ cup oil (canola/groundnut)

Preparation:

  •  Wash the raw mango very well and grate it along with its skin.
  • Add salt, turmeric, red chilli powder to this, mix and let it rest to marinate for about 15 minutes.

Method:

  • Heat a heavy bottom flat pan and add part of the oil ( just enough for the tadka)
  • Add mustard, methi seeds,hing and fry until the mustard splutters.
  • Add crushed garlic and sauté until the garlic turns golden brown.
  • Add curry leaves and fry for a while.
  • Add red chillies to the mix and stir for a little bit.
  • Add the grated raw mango mixture to it and sauté for a while.
  • Keep adding oil in batches. Let it continue to cook, until the oil leaves the sides. 

Let it cool a bit and can be served with usually rice or rotis. This can be stored in a air tight container and usually lasts for about a week. 

 

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