- Raw mango – 1/2 kg ( i used 1 big sized mango of 1/2 kg)
- Red chillies – 10- 12 nos ( make it a coarse powder)
- Methi seeds – 1.5 tsp
- Turmeric powder – 1 tsp
- Hing / Asafetida – 1/2 tsp
- Salt – As needed
- Sesame / Gingely oil – 4 tbsp
- Mustard seeds – to temper – 1 tsp
- Wash the raw mango and cut it into small pieces.
- Grind it in the mixie to make a coarse paste.(no need to add water while grinding) ..Remove the paste and set aside.
- Instead of grinding ,u can just grate the mangoes and saute it directly.
- In a wide mouthed kadai , Add 3 tbsp of sesame oil .Put the mango paste & required salt to it.
- Saute well till it gets cooked.
- Add the turmeric powder, red chilly powder , hing ..Mix well and saute for sometime.
- Then add the roasted methi seeds powder , mix it and switch off the flame.
- Temper with mustard seeds using a tbsp of sesame oil.
- Once the thokku cools down , store it in an air tight container ..
- Refrigerate and preserve for several months.
KITCHEN CLINIC :
|Raw mango : |
Food ValueThe mango is used as food in all stages of its development. Green or unripe mango contains a large portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It disappears completely when the fruit is fully ripe. Green mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malic and succinic acids.
The raw mango is a valuable source of vitamin C. It contains more vitamin C than half-ripe or fully ripe mangoes. It is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions.
The ripe fruit is very wholesome and nourishing. The chief food ingredient of mango is sugar. The acids contained in the fruit are tartaric acid and malic acid, besides a trace of citric acid. These acids are utilised by the body and they help to maintain the alkali reserve of the body.
Natural Benefits and Curative PropertiesThe mango is well-known for its medicinal properties both in unripe and ripe states. The unripe fruit is acidic, astringent and anti scorbutic. The skin of the unripe fruit is astringent and stimulant tonic. The bark is also astringent and has a marked action on mucous membranes. Mango pickles preserved in oil and salted solution is used throughout India. However, these pickles, if extremely sour, spicy and oily, are not good for health and should be specially avoided by those suffering from arthritis, rheumatism, sinusitis, sore throat and hyperacidity.
The ripe mango is anti scorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, food juice, blood, flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.
The unripe mango protects men from the adverse effects of hot, scorching winds. A drink, prepared from the unripe mango by cooking it in hot ashes and mixing the pith with sugar and water is an effective remedy for heat exhaustion and heat stroke. Eating raw mango with salt quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.