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Tomato and Green Mango tok recipe

Updated on May 20, 2015

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5 stars from 2 ratings of Red Tomato and Green Mango Tok

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, 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.


Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Serves 8 (eight) people


  • 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
Red Tomatoes and Green mangoes
Red Tomatoes and Green mangoes | Source
Cubed Green unripe mangoes
Cubed Green unripe mangoes | Source
Cubed pieces of Red Tomatoes
Cubed pieces of Red Tomatoes | Source
Ingredients:-) | Source
Chopped Jaggery
Chopped Jaggery | Source
In the wok or pan.
In the wok or pan. | Source
In the wok or pan
In the wok or pan | Source
Red tomato and Green Mango tok ready to serve
Red tomato and Green Mango tok ready to serve | Source

Method of cooking:

  1. 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.
  2. 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.
  3. 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.
Nutrition Facts
Serving size: 1
Calories 109
Calories from Fat27
% Daily Value *
Fat 3 g5%
Carbohydrates 19 g6%
Sugar 7 g
Protein 1 g2%
Sodium 53 mg2%
* 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.

Indian food

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    • dghbrh profile imageAUTHOR


      3 years ago from ...... a place beyond now and beyond here !!!

      Thanks a ton to Rajan Jolly and Thelma Alberts....sorry for such a delayed response. Have been pretty tied up last few days. Hope you understand.

      Take care and god bless always

    • Thelma Alberts profile image

      Thelma Alberts 

      3 years ago from Germany and Philippines

      OMG! My mouth is watering reading this hub. Just the thought of eating green mango made me hungry. Thanks for sharing your recipe.

    • rajan jolly profile image

      Rajan Singh Jolly 

      3 years ago from From Mumbai, presently in Jalandhar,INDIA.

      It is almost like the mango laungi we make with raw green mangoes except for the tomatoes. I need to try this. Passing this recipe on to my wife.

      Good to see you writing a recipe hub and believe me this first attempt is good. Keep sharing more such recipes.

      All the very best to you Deergha.

      Sharing this recipe hub.

    • dghbrh profile imageAUTHOR


      3 years ago from ...... a place beyond now and beyond here !!!

      Dearest Deb,

      Its not vegetable stew.

      It is a condiment.

      You may please check about Jaggery in below mentioned website for details.

      Instead of Jaggery you may use Sugar/brown sugar as well as per taste.

      Thanks for being here dear. Hope you are doing great.

      Take care and God bless you


    • aviannovice profile image

      Deb Hirt 

      3 years ago from Stillwater, OK

      This looks like a vegetable stew, which I would love. What is jaggery and where do I find it?

    • dghbrh profile imageAUTHOR


      3 years ago from ...... a place beyond now and beyond here !!!

      Of course that counts a lot, Bill..thank you for making your time to be here. Its always a pleasure to have you visiting. Hope you are doing well. Take care and stay blessed always


    • billybuc profile image

      Bill Holland 

      3 years ago from Olympia, WA

      Nice job for the first time writing about food. We just started eating mangos....I am not a fan of tomatoes but I love growing them. Does that count? lol

    • dghbrh profile imageAUTHOR


      3 years ago from ...... a place beyond now and beyond here !!!

      Oh dear Frank, I know how it feels. Recipe hubs always look difficult even to me. I tried to make it simple. But may be the hub might not came out to be easier enough as the subject I do not enjoy much to be honest LOL. Thank you for finding the photographs good. Wowww and for those five stars.....thank you and thank you so very much, it means a lot to me really.

      Hope you are doing fine.

      Wish you a great day ahead.


    • Frank Atanacio profile image

      Frank Atanacio 

      3 years ago from Shelton

      okay, even while following your simple instructions it still seems difficult, nonetheless it looks delicious and gave it five stars..

    • dghbrh profile imageAUTHOR


      3 years ago from ...... a place beyond now and beyond here !!!

      My dearest Theresa,

      How are you dear friend?

      Its so nice to receive your comment always. Specially this one means a lot to me I hope you know why. If Shyron would have not asked me for the recipe I were never to think of a recipe hub in my entire life that I am pretty sure about ha ha ha. You enjoy cooking I know, so it may sound weird to you but interest varies person to person. And I am like this LOL.

      So dear friend, thank you really for taking the trouble to go through this one as you seem to be very busy indeed. Thank you for liking the photos, that was the only time I was truly relaxed during this hub writing process . Anyways many warm hugs your way and wish you bright day ahead.

      Take care


    • dghbrh profile imageAUTHOR


      3 years ago from ...... a place beyond now and beyond here !!!

      Many thanks @ Sriv for taking your time to read through this one.

    • dghbrh profile imageAUTHOR


      3 years ago from ...... a place beyond now and beyond here !!!

      Hello Matatita,

      How are you doing?

      Thank you so much for being here and leaving your precious comment. I hope some day your recipe books are been used. I am a bookish cook when some times some request comes from my son to cook something special for him. A mother can never deny a request from her son about some food , isn't it?

      No matter actually how much nervous I become inside but then I never have any option then to run to my recipe books. I started buying them when I faced that kind of a situation earlier.

      Some times I too tend to relish total vegetarian foods may be for two/three years together and then again I swing to be non-veg . Its since long actually. No religious intention like yours though but I have this kind of characteristics.

      I some times need to be pushed out of my comfort zone and this time it came out to be a real pleasant surprise as you all are liking this hub.

      Thank you once again. You may please check your mail when you get time.

      Much peace and good wishes to you


    • dghbrh profile imageAUTHOR


      3 years ago from ...... a place beyond now and beyond here !!!

      Hello dear Chitrangada,

      Many thanks for taking your time off to go though this hub. Your comment mainly on this one is real valuable as I have wrote above how nervous I have been. Its nice to know that you have found me good in recipe hub and wrote that for me above. Its indeed a real achievement for a total novice like me on this subject really. You may try out this together and I hope you like it.Thank you for your votes again.

      Hope you are doing fine.

      Take care and God bless you always


    • Faith Reaper profile image

      Faith Reaper 

      3 years ago from southern USA

      Hi Deergha, what a great combo of deliciousness! Aw, this is so sweet to do a hub for Shyron. Your photos have my mouth watering. Up +++, tweeting' pinning abd sharing I am not on my computerv right now so I will share everywhere In the morning. Hugs and much love always

    • sriv profile image

      Parul Srivastava 

      3 years ago from Lucknow,India

      Thanks for sharing.

    • manatita44 profile image


      3 years ago from london

      Well my Dear Friend,

      I'm not really good at this sort of thing, and all my numerous recipe books are still sitting on the self. Still, I admire you and your pictures are rather sumptuous- looking. I do like Indian food, though, and have been a vegetarian for 33 years. Spiritual reasons, of course.

      Good to see you trying your hand at something different, So far in my writing my Genre has been and continues to be the spiritual life and both my prose and poems reflect this idea. Lots of love to you.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      3 years ago from New Delhi, India

      This sounds delicious and mouth watering!

      I do make tomato chutney as well as raw mango chutney and they are my favorites, but never thought of combining the two. Thanks for the detailed instructions and helpful pictures.

      You are so good at recipe hub. Share more of them.

      Thank you and voted up!


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