Mango Thokku

Ingredients 

raw mango - 1 

turmeric - 1/4 tsp

salt - as needed

red chili powder - 2 tsp

asafoetida - a pinch

powdered jaggery - 1/2 tsp

sesame oil - 2 tablespoon

mustard seeds - 1 tsp

fenugreek seeds powder - 1/4 tsp (dry roast the fenugreek seeds and grind it to a fine powder. Store it in airtight container for future use)

Method:

• grate the raw mango and keep it aside (yields around 2 cups (1 cup size = 150 ml))
  
• heat a vessel with sesame oil and add mustard seeds, asafoetida
• once it splutters, add the grated mango
  
• saute it for few mins till the mango becomes soft
• add turmeric powder, red chili powder and salt
  
• mix well and saute it for 8 - 10 mins in low flame
  
• add 1/4 tsp of powdered fenugreek seeds and jaggery
  
• saute it for few mins till oil oozes out from the mixture and the mixture doesn't stick to the kadai
  
• cool it down and store it in airtight container. Refrigerate and use it within a month.
• You can serve this as a side dish for lemon rice, curd rice and any type of parathas