WHAT TO DO WITH THE SEEDS? POST FOLLOWS..
Raw mango - 5 cups (grated and tightly packed)
Gingelly oil - 1 ladle
Salt - 1 tsp. (or as per taste)
Turmeric powder - 1/2 tsp
Chilli powder - 1 1/2 tsp.
Kashmiri chilli powder - 1 tsp.
Fenugreek powder - 1/2 tsp.
Hing - 1/4 tsp.
Mustard seeds - 1 tsp.
Select mangoes which are very firm and wash well. Peel the mangoes and grate it. Discard the seeds. Keep aside.
Dry roast fenugreek seeds and powder it finely.
In a heavy-bottomed pan, heat oil, add mustard seeds. When it splutters, add asafoetida and turmeric powder and add grated mangoes to it. Add salt, chilli powder and stir frequently till it is cooked and oil leaves the sides. Finally, add the fenugreek powder and give a quick mix. Best side dish for curd rice. It can also be mixed with hot rice, ghee and gingelly oil and this thokku sadham will taste excellent.
NOTE: Generally, we use regular chilli powder and I have used kashmiri chilli powder also to get a rich colour.