Last week, I got lots of Mangoes from India, specially from my inlaws home. I tried some interesting recipes out of it and this thokku is signature recipe of all. Droolling right ? Yes today's interesting recipe is Mango carrot Thokku. Usually the traditional recipe dint add carrot. But my mom used to add carrot as it will enhance the taste of thokku.This thokku is perfect combo for curd rice and rotis. Try this recipe at home and your comments are always welcome. Lets check today's recipe. Mango Carrot Thokku.
Mango (unripe) - 2
Carrot - 3/4
Red chilli powder - 2 tbsp
Turmeric powder - 1/2 tsp
Asafoetida - 1 pinch
Fenugreek powder - 1/4 tsp
Mustard seeds - 3/4 tsp
Sesame oil - 5 tbsp or as needed
Salt to taste
Take mango and peel the outer skin using peeler. Grate this into thin slices.
In a pan, add sesame oil, followed by spluttering mustard seeds. Add the grated mangoes and carrots. Fry it in a low medium flame for 6-10 minutes. Cook until the mangoes become soft and get shrinked.I always add carrot as it balance the sourness of mangoes.
Now add red chilli powder,turmeric powder and salt. Mix it well followed by adding a pinch of Asafoetida (Hing). Fry it for another 5-9 mins in low flame. Add oil if necessary or if you see it getting burned or dried up.Keep stirring for every 2 mins to avoid burning at the bottom.
Finally add fenugreek seed powder and fry for 1 min. Now you can observe that oil is oozing out from the mango-carrot thokku mix. This is the perfect and correct consistency.
Check for salt and switch off the flame.