Runny Bengali Mango Soup (Aamer Tok)
The summer heat makes a grand entry once again. With the temperatures on the rise, home chefs find reasons to take out their recipe books and try our flavors that keep it cool. Talking of cool, nothing gets better than delicious juicy mangoes, especially the raw ones. In Bengal, there are multiple recipes prepared using the best edible cooking oils that make their taste buds tingle. One of which is a runny Bengali mango soup known as Aamer Tok.
Aamer Tok is that delicacy that most Bengali save for the last. Considered as the final touch to any meal, this sour-like soup not only delivers a distinct tangy flavor, but also covers a list of ingredients from raw mango, tamarind to mustard seeds, and most important- raw mangoes. Carefully cooked to share a sweet and sour profile, this mango recipe is sure to soothe your taste buds.
Here’s the ingredients you need for the same.
Ingredients:
- 2 big raw mangoes
- 1 tsp black mustard seeds
- 2 dry red chilies
- ¼ tsp turmeric powder
- 150 g sugar
- ½ tsp salt to taste
- 2 tbsp Doctors’ Choice Kachi Ghani Mustard Oil
- 5 cups water
Procedure:
- Wash and cut the mangoes into long strips
- Preferably keep the skin of the mango intact for better flavor
- Take some oil in a wok and heat it sufficiently. Make sure to temper the oil with Red Chili and Black Mustard Seeds. Can look at tempering the oil with chili for its aroma and spicy taste
- Add the mango pieces and cook the same for 2-3 mins on a low flame
- Add salt, sugar, and turmeric powder. Mix all well
- Add water to cover the mangoes. Cook it on low flame for 10 mins or till the mangoes soften up. One must ensure that their Aamer Tok has plentiful water in it
- Take the Bengali mango soup out in a bowl and refrigerate the same before serving
- Enjoy tangy and delicious Aamer Tok post your meal for better taste
