We Bengali do love a Tok!
Kancha Aamer Tok has always been a family favourite and our summer afternoon meals are incomplete without this. We eat different varieties of tok – aamer tok, tomator tok, tetuler tok, boroier tok. Though the names differ, but, the cooking method is more or less same for all of these. Also, the tok tastes great when it is served classically with crispy fried fish. Its great chilled too slurped like a soup!
I usually prefer mangoes that are raw, but a little soft. Also, I don’t peel off the skin as this adds a texture and prevents mango pieces to become soggy. I also use the mango seed along with the pieces – I love it this way. Moreover, Aamer Tok should be runny, but, if you like a thicker consistency, add water accordingly.
For the sheer convenience and because its hard to get large fresh mangos the way I like I’ve used frozen as I find them just as good!
A big final plea, please try and get some celery seeds, I can’t stress enough the beautiful nuance and flavour you get from adding these. They elevate this good tok to amazing!
So here’s how I make Aamer Tok. I hope you will like it.
3 tbsp mustard or veg oil
5 birds eye dried chillies
2 dried red chillies torn
3 large tomatoes chopped
1 pkt frozen raw green mangos or 2 standard sized (or 1 big sized) raw mangos 1 tbsp mustard seeds
1 tsp celery seeds
2 tsp salt
3 tbsp sugar or to taste
Wash the mangos thoroughly and cut them into vertical pieces keeping the skin and seed intact if using fresh.
Heat the oil in a heavy pan and add the dried chillies when hot.
Next add the mustard and celery seeds, as soon as they have spluttered add the mangos and tomatoes. Mix in and stir.
Add the turmeric powder, salt and sugar then stir.
Cover on low and let it stew till broken down. Stir occasionally so it does not catch to pan.
After about 10 mins your fruits should look broken and completely mushy.
Now add 3 cups of water, the boroi and now let it gently simmer away untill it thickens a little and becomes like a thin soup.
Stir well and every 5 mins to check.
Taste and adjust sugar and salt. It should have a sour and tangy taste with a mellow subtle fruity sweetness.
When its reduced it should be a little thicker.
Enjoy with the customary fried fish!
I served them with Rohu macher Dim bora. As below for Boras
2 tsp chilli flakes
1/2 tsp of chilli powder
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp celery seeds
1 small block frozen Rohu macher dim
Mix all above together.
Drop spoonfulss into a small karai or frying pan with shallow oil.
Cook on low both sides till cooked through.
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