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Tomato and Green Mango tok recipe
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A new step for me:
A delicious side dish that usually is made of fresh Tomato, sweet and sour to perfection so that the taste lingers long and it mainly goes with Khichdi and crispy Bengan Fry ( Brinjal fry). This is mainly a Benali dish though many other communities also eat this with equal fervour. To be honest enough I have never thought that I would ever compile a recipe hub. I have wrote in many comments earlier here in Hubpages that I do not enjoy cooking, Oh yes, obviously I really like to eat (the question may arise thus replying in advance). In one of my travel hub, my friend, Shyron E Shenko has asked for this recipe as I recently devoured this wonderful dish sinfully enough and I have mentioned about it in details in that hub. For the first time I ate this better variety and the combination of Tomato and Green unripe Mango, never thought will go together in such a delicious way. Earlier I have tasted this yummy side dish only cooked with Tomato. This particular dish is called Tok in Bengali and mainly a Bengali dish to savour with khichdi ( Khichdi is a favourite Indian comfort one pot food that is cooked with rice, dal with vegetables and many different ways by different communities) . Tok is a favourite dish during any special function to serve with Khichdi and mixed vegetable (that is called as labra in Bengali). Mainly in a Puja when vegetarian dishes are served. This Tomato tok is a condiment and a special attraction for many. Among Assamese we call it Bilahir Tok (Tomato is locally called Bilahi in Assam). But the dish I am presenting here is a bit different for the green unripe mangoes.
I don't care what anybody says: Nothing is better than a tomato you grow. There's something about it that's different than a tomato you can buy. It's a great thing.— Tom Vilsack
So this is a recipe hub I am trying to put up together for my dear friend Shyron. And yeah, Shyrom...at this particular moment truly I am nervous to write. But as I tried to cook the dish with all the preparations, unbelievable to my own opinion; it came out to be perfect enough. It is a thing I never envisioned myself writing actually. People who love to cook for them it is an art but it seems a job greater than almost winning a war for me, a culinary war (!!!!). Normally I prefer to whip up some fast and easy dishes when I am helplessly and very reluctantly got to enter my kitchen. I get very less sleep when I have to cook the following day and truly enough, I kept on thinking my would be menu in order to make it as lesser time consuming as I can. Normally I do not feel so apprehensive even during any interview or exam. However, the photo clicking madness in every step for writing this hub; that I found to be interesting. Thus goes my culinary expertise and to write a recipe hub, well..... it is a task I am really nervous about.
However, let me face it right now and if you have noticed with observation; even after I have started writing it ........I have been deferring the actual job in hand ha ha ha. So here it goes ( yes, at last):
If you don't eat mangos that fall on the ground, be sure to be strong
enough to pick ones on the tree.— http://bijlmakers.com/agriculture/fruits-proverbs-and-quotes/#mango
- 8 nos Fresh Red Tomatoes, Cubed
- 4 nos Unripe Green Mango, Cubed
- 2 tbsp Cashew, Chopped
- 2 tbsp Raisin, Whole
- 2 tsp Black Masterd Seed, Whole
- 1/2 tsp Turmeric Powder, Fresh
- 2 tbsp Mastered Oil, (any other oil will also do)
- 2 tbsp or as per taste Sugar, Small granules will do better
- 2 tbsp or as per taste Organic Jaggery, Chopped
- 3 nos Bay leaf
- 2 nos Red Dried Chilly, Broken into halves
- 2 tsp Red Kashmiri Chilli powder, Its not that hot(optional)
- 1 and 1/2 tsp or to taste Salt
- 1 twig Mint leaf/celery, For garnishing
Method of cooking:
- Cut the tomatoes and green mangoes in small cubes as shown in the pik. If the covers of the green mangoes are soft you can keep it and if you find it hard it can be pilled. Same goes to the Mango seed. If it is soft then you can keep else you can deseed. That depends on the taste preference as well. You can try as you wish and prefer. No hard and fast rule actually. It is better if the cashews and raisins are kept in clean water for about one hour before cooking time. The cashews can be cut into small pieces or can be kept as it is. The jaggery should be cut in small slices to equal 2 tbsp. Jaggery can be omitted also but it brings a very rich colour to the dish. The red dry chillies should be broken into halves so that it do not splutter when put into hot oil.
- Pressure cook the pieces of mango with a little pinch of salt and turmeric powder with very little water so that it saves your cooking time. Three whistles will do and after release of the pressure you can separate excess water if any from it. The water can be kept aside. Heat the wok or cooking pan. Then add the mastered oil. When it heats up totally then black mastered seeds should be added with the red dried chillies (broken into halves) together with the bay leaves. Just after that you can add the tomato pieces. After sautéing for one minute the remaining salt, turmeric powder and sugar can be added. Simmer it for around five minutes or till the pieces of tomatoes are soft. If they start sticking to the wok or pan then little water from the pressure cooked mango can be added.
- After the tomato pieces are soft then the already cooked mango pieces can be added to the mix. Stir together everything well and then jaggery can be added. The content should be thick enough so that it is not watery. For the perfect effect and taste we should cover cook it till rich in colour and delectably thick. Then you can transfer it to a serving dish and garnish it with a twig of fresh Mint leaf or Pudina or celery. This item can be served with khichdi, plain rice or roti or any kind of freshly cooked bread. My own opinion is to repeat the item so that you can get it right for your own personal preference of the taste and with little adjustments of the ingredients one can get the perfect consistency as per requirement.
|Serving size: 1|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Carbohydrates 19 g||6%|
|Sugar 7 g|
|Protein 1 g||2%|
|Sodium 53 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
There is no sincerer love than the love of food.
-George Bernard Shaw
Something to acknowledge:
PS: Dear Shyron and all my friends out there, this is my first attempt in writing something about cooking, specifically to be honest not a favourite subject for me at least. And I really salute who enjoy cooking. To be real honest I do acknowledge my hubby, Apurba who loves cooking. For him, cooking is relaxing while for me cooking makes me worn-out. I know it is matter of personal preference and choice. Definitely who enjoy cooking will read me and may think, what is the issue with this lady but this is the truth. And all my gratitude to Shyron for pushing me out of my comfort zone to take an extra step forward to write a recipe hub. It is not that I do not cook but yes I do never enjoy cooking. I cook when I am bound to cook. One can never be sure of what will happen to the item I cook as there is never any reliability. One day it may came out to be very tasty and same thing may be very bad the very next day. Thus my personal encounter with cooking goes on and in the mean time, those who liked the above item may try it out.
Thank you Shyron once again. And I am waiting eagerly to know how the dish turned out to be whoever tried it out. All the very best from my side.