Aam ki Launji ( Rajasthani Recipe)


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Aam ki Launji, raw mangoes are tempered with fennel and nigella seeds and simmered with spices and sugar to make an instant pickle that can be served with afternoon meals.

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Raw mangoes are supposed to be "cooling" for our body system. To beat the intense desert heat, a drink called "kairi ka pani" is made using raw mango pulp, flavoured with jeera powder, sugar and black salt. This recipe is another way to combat the heat. Raw mangoes are tempered with fennel and nigella seeds and simmered with spices and sugar to make an instant pickle that can be served with afternoon meals.

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Preparation Time: 
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Makes 3 to 4 servings
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Ingredients

1 cup raw mango , peeled and cubed
1/2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
3 tsp coriander (dhania) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/3 cup sugar
2 tbsp oil
salt to taste

Method
  1. Heat the oil in a pan, add the fennel seeds, nigella seeds and mango pieces and sauté for 2 minutes.
  2. Add the coriander powder, chilli powder, turmeric powder, sugar and salt with 4 tablespoons of water. Stir and simmer till the sugar has dissolved.
  3. Allow to cool completely.
  4. Store refrigerated for up to 4 days.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 15 Oct 14 02:01 PM


It is an instant rajasthani pickle made using raw mangoes.. It is sweet and spicy.. and also quick and easy to make.. It can also be preserved and used for next to 4 days.. It says fresh and tasty..
 on 12 Apr 13 09:29 PM


Pickle subzi that is what I named it. I love to have the launji with chapatis in summer.I add a little more water and cook it a little more for softer mangoes.
 on 15 Mar 13 12:10 PM


Nice!