Kairi ki Launji
by Tarla Dalal
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Added to 54 cookbooks
This recipe has been viewed 22603 times
An instant pickle from Rajasthan that perks up any meal with its sweet 'n sour magic.
- Heat the oil in a pan, add the fennel seeds, nigella seeds and mango pieces and sauté for 2 minutes.
- Add the coriander powder, chilli powder, turmeric powder, sugar and salt with 4 tablespoon of water. Stir and simmer till the sugar has dissolved.
- Allow to cool completely.
- Store refrigerated for up to 4 days.
Nutrient values per serving
|Vitamin A||659.8 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1 mg|
|Vitamin C||47.1 mg|
|Folic Acid||23.8 mcg|
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