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Friday, October 8, 2010


Raw mango - 1 medium
Salt - to taste
Red chilli powder - 1 tbsp
Tumeric powder - 1/2 tsp
Asafoetida - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaf - few sprigs
Gingelly oil - 2 tbsp

Roughly peel the mango and chop or grate finely.
Heat oil in heavy bottom kadhai. Season mustard seeds and curry leaves.
Once seeds sizzle, add mango pieces,salt,tumeric,red chilli and asafoetida.
Cook and cover for 5 - 8 min on med heat. No need to add water.
Remove lid and mash the mango pieces so that the mixture turns mushy.
Cover and cook on low flame until oil separates.
Turn off and transfer to glass jar with tight lid after the thokku has cooled.

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