Peel the mango ginger and grate. Grind green chillies, tamarind and grated mango ginger nicely.
Heat Gingelly oil in a khadai and add mustard seeds, curry leaves and asafoetida. Add ground mixture and fry well till the oil oozes out. If you like it spicy, add red chilli powder while frying the ground mixture.
Add roasted fenugreek powder towards the end and after few minutes remove from fire. This spicy and sour Mango-ginger Thokku preparation goes well with chappaties, poories, Idlies and dosas.
Bawarchi of the Week
Srikrupa is a food enthusiast who aims to preserve the culinary tradition of India through her interesting blog.