Here is one more launji for you guys. This time it is something that is in season. It is raw mango.
Kairi Ki Launji (Raw Mango in Sweet and Sour Mix)
Kairi (Raw Mango) - 2 cups (chop them in 1 inch squares)
Kalonji (Nigella Seeds) - 1 tsp
Saunf (Fennel Seeds) - 1 tsp
Haldi (Turmeric) - 1/2 tsp
Lal Mirch (Red Chilli) Powder - 1/2 tsp (if you prefer, you can add chopped green chillies instead of red chilli powder)
Dhaniya (Coriander) Powder - 1/2 tsp
Amchur (Mango Powder) - 2 tsp
Garam Masala - 1/2 tsp
Cheeni (Sugar) - 2 tbsp (reduce or increase based on your palette)
Oil - 2 tbsp
Salt - as per taste
- Take a pan and heat oil in it.
- Add both kalonji and saunf in it to splutter
- Add chopped aam, haldi, namak, lal mirch powder and dhaniya powder to it fry for 2 min.
- Add about 1/2 cup of water, cover the pan and let it simmer till aam is cooked (not mushy, but cooked).
- Add amchur, garam masala and cheeni to it and cook till cheeni is nicely dissolved.
- Make sure the launji is not runny, so please do not add any more water than needed. It is not a complete dry curry but not even a gravy curry, somewhere in between. It should be just that the sauce has coated the shimla mirch and not more than that.
Serve it with either roti/paratha or poori. As I said for other launjis, this is also prepared and stored in refrigerator and used by warming it when needed.
It can easily stay up in fridge for 2-3 weeks.
Sending this to Mango Moods event hosted by Anupama.
I also would like to share the following awards which were shared with me by YummyOYummy team. Thanks guys for sharing these wonderful awards.
Whoever receives these awards should list 5 favorite recipes from their blogs. Here are my favorite recipes: Gulab Jamun, Dall-Baati-Choorma, Kairi Ki Sabzi, Panchmel Daal, Gatte Ki Sabzi
I would like to share these with wow, almost all of my blogger friends. But, just to name a few, here are my blogger friends from the following blogs: