Runny Bengali Mango Soup (Aamer Tok) Using Mustard Oil
Ideal For
Lunch
Food Type
VegIngredients
How To Cook
- 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
- 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
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