Raw Mango Thokku

 When you have raw mango you must make this Thokku and Kairi Panha!

 This is Kairi Panha! notched up into Slurp~~

I am only human to succumb to the charms of the mango at the advent of the summer. They were expensive but I anyways bought two. I had to make Raw Mango Thokku to be enjoyed with curd rice, fried rice papads and sandage. That is South Indian summer!  But I also had to make Panha to tell my self I am a true Maharashtrian here is Blr. for work, discount the fact that I will complete 6yrs on 2nd May in this city. Unlike the Maratha warriors who settled in Karnataka a few generations ago and wish I understood Kannada.Well there is nothing more unifying than food and I never said I don't love Raw Mango Thokku.

On another note, I  am looking for a recipe to prepare my own sandage. I love them and these are unique to this region. Project Sandage will begin in March, hope so.

Meanwhile here is the Thokku recipe yet again adapted  from Annapoorna by Mangala Barve. She calls it Takku in the typical Marathi style. That remind me I must get my copy rebound or resurrected before it disintegrates completely. I have loved it and it has been the only real cook book I owned, it was a first too gifted to me at 14yrs by my Dad's dear friend who passed away last year.

Moving on more cheerful things and the recipe for which you have come here.

Ingredients

1 raw mango

1/2 teaspoon mustard seeds

1/2 teaspoon turmeric

1 teaspoon red chili powder

1/2 teaspoon asafoetida

1 teaspoon roasted Fenugreek powder

1 tablespoon jaggery or more

1 teaspoon salt

1 tablespoon sesame oil or other

First wash the raw mango. Pat dry it. Shred it and keep aside.

Then heat oil in a wok. Splutter the mustard seeds. Reduce the flame to low. Follow in with the roasted fenugreek powder, asafoetida, turmeric, red chili powder and salt in that order. Add quickly the shredded raw mango. Stir and cook for 5 mins. It will look gooey. At this point now add jaggery and let it melt into the Thokku. Mix well and cook for another 5 mins. Switch of heat.

Let it cool completely in the wok and then store it in a pretty pickle bowl with a lid. Keep it fresh in the fridge. Serve with your favorites like curd rice, idli, dosa or anything that need a special sweet sour accompaniment. I could lick it up just like that but I make it last 7 days I resolve.