Wednesday, April 16, 2014




Raw Mangoes: 4 medium sized
Mustard Oil: 2 tbsp
Fenugreek Seeds (Methi Dana) : 1/2 tsp
Onion Seeds (Kalonji): 1 tsp
Fennel Seeds (Saunf): 1 tbsp
Cumin Seeds (Jeera): 1 tbsp
Turmeric Powder:  pinch
Red Chilly flakes 1 tsp
Black Salt (Kala Namak) : to taste
Jaggery crushed 2 tbsp


Wash and cut mangoes in half.
Deseed them and cut in cubes.
You can make with skin or without skin
In a non-stick pan, heat oil and add Cumin seeds, onion seeds, Fenugreek and fennel seeds to it.
Saute them for 30 secs till they crackle.
Add turmeric and red chilly flakes to it.
Add raw mangoes and saute it on medium heat for 2-3 minutes
Now cover the pan to soften and cook the mangoes for 5 minutes at very low heat.
When they are 70-80% done , add jaggery and let it melt slowly.
Cover the pan again and let the flavors to mingle.
Let it cook for 5-7 minutes on a slow flame.
Add  black salt and mix it well. Turn off flame.
Cool it .
Store this launji in sterilized bottles  and keep it in the refrigerator.

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