RAW MANGO LAUNJI

Kairi launji is a raw mango relish which I have relished all my childhood. It is a summer special when raw mangoes are in season. Raw mangoes prevents water loss; eating raw mangoes with a pinch of salt on it helps to prevent the water in the human body. It quenches thirst and prevents high temperature during the summers. Aam ki launji is a tongue-tickling raw mango relish from the state of Maharashtra. It is a perfect balance of sweet, sour and spicy flavours. the spices give it a very good fragrance and a tangy taste. You can use slightly sweeter raw mangoes if you want to use less sugar. Or you can replace sugar with jaggery if you want a healthier version.[ I alwasys prepare this with jiggery] This sweet and sour dish adds magic to any meal. It is quick to cook, requires very few ingredients and you can even store it for 2-3 weeks in refrigerator. You just need to warm it up when you want to eat. This is my family’s favourite recipe and popular at my place. It is very easy, simple and ready in just few minutes. It is the best side dish for lunch or dinner. You can serve it with paratha, roti or plain rice. 

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/gwmmEGH4gJw?feature=share

INGREDIENTS:

1-2 Medium Raw Mango Cubed [ peeled / without peeling]

2 tablespoon Oil

½  teaspoon Cumin Seeds

¼ teaspoon Mustard Seeds

 1 teaspoon Fenugreek Seeds [methi]

¼ teaspoon Nigella Seeds [kalonji]

¼ teaspoon Fennel Seeds [saunf]

1 teaspoon Red Chilli Powder [as required]

2 teaspoon Coriander Powder

¼ teaspoon Turmeric Powder 

1 teaspoon Garam Masala Powder 

 3-4 teablspoon Jaggery [as per taste]

Salt to taste

Water as needed

METHOD:

STEP1 – Cut the mangoes quite big cube sized. Keep them aside.

STEP 2 – Heat oil in the thick bottomed pan or kadhai. Add cumin and mustard seeds. Once they pop, add nigella and fennel seeds and sauté for few seconds.

                                      

STEP 3 –  Add turmeric powder in it and then immediately add cut mango pieces and sauté for 1-2 minutes covered.

                                       
And add some water[1/2 cup], mix it and let it cook for some time.

                                       

STEP 4 – Add red chilli powder, coriander powder, garam masala powder and mix well and sauté for 1-2 minutes.

                                                

STEP 5 – Add water as per required and then add jaggery/ sugar

                                              

and cook covered stirring occasionally for 7-8 minutes or till the mangoes are cooked and pulpy.

                                           

STEP 6 - Check it and if it is done, switch off the flame.

                                           

Remove and cool and serve.

Serve it with chapatti, paratha or side dish with meal.

                                                       

NOTE: *The amount of sugar / jaggery vary according to the sourness of mangoes or as per your liking