Mango Ginger Thokku recipe | Maa inji thokku

Mango ginger thokku recipe | Maa inji is a seasonal root vegetable,which is generally used to make pickle. I have already posted a very simple version of no cook maa inji pickle. During my childhood days i never liked this mango ginger, but some how when i started making this after marriage, i started liking the pickle slowly. Though we make the simple version of the maa inji pickle, never tried the thokku version. I got a bunch of maa inji from little India market last week. I some how vaguely remember that my friend makes this thokku and pinged her for the recipe. She told me that it is similar to the mango thokku and gave me few tips too. Try this at home and let me know how you liked it.

Mango Ginger thokku recipe

  Preparation Time : 10 mins | Cooking Time : 15 Mins |Serves: 1 cup

     Mango inji | manga inji  200 gms
     Red chili powder  2-3 tsp
     Sesame oil  3 tblsp
     Asafoedita  1/2 tsp
     Mustard seeds  3/4 tsp
     Turmeric powder  1/2 tsp
     Jaggery   a small piece
     Salt  as needed 
Method:

• Peel the skin of the mango ginger and grate this in a small grater.
• It came to 1 cup of grated mango ginger.
• In a pan add sesame oil and add the mustard seeds and asafoetida.
• When it splutters, add the grated mango ginger.
• Add the red chili powder,turmeric powder and salt.
• Mix well and cook this in a medium low flame till the raw smell goes off.
• Add the jaggery now and mix well.
• When the oil starts emits from the sides, switch off the stove.
• When it is cool, transfer this into a clean dry jar.

     

Method with step wise pictures:

• Peel the skin of the mango ginger and grate this in a small grater.
• It came to 1 cup of grated mango ginger.

• In a pan add sesame oil and add the mustard seeds and asafoetida.
• When it splutters, add the grated mango ginger.
• Add the red chili powder,turmeric powder,and salt.

• Mix well and cook this in a medium low flame till the raw smell goes off.
• Add jaggery to this and mix well.

• When the oil starts emits from the sides, switch off the stove.
• When it is cool, transfer this into a clean dry jar.

Notes:

1. If you want add venthaya podi, add 2 pinches of  roasted fenugreek powder.
2. Since it is not sour, add red chili powder accordingly.
3. Some people add little tamarind water to the maa inji pickle after adding the grated mango. But i didn't prefer that and so didn't add in my maa inji thokku.