May 22, 2020
AAM KI LAUNJI
Another Friday another recepie day and here we are with a tangy but sweet yumm recepie.
Finally the mango season is here and today's dish is related to that. It's Aam ki launji. From my childhood, it's like a traditional dish Or a fixed dish that every mango season my mom and my grandmom prepares. The two dishes are fixed 1st is mongo pickle and 2nd is this aaam ki launji.
Weekend are here so , it's the perfect time you can make it , as you will have time and off from work.
KNOW ABOUT THR DISH:--
Finally the mango season is here and today's dish is related to that. It's Aam ki launji. From my childhood, it's like a traditional dish Or a fixed dish that every mango season my mom and my grandmom prepares. The two dishes are fixed 1st is mongo pickle and 2nd is this aaam ki launji.
Weekend are here so , it's the perfect time you can make it , as you will have time and off from work.
KNOW ABOUT THR DISH:--
- I have no idea about its history. I cannot find anything on Google also.
- This is what I have eaten from my childhood and learnt it from my grand mother and mom.
- So let me know in the comments below if you have any knowledge about its origin or something.
INGREDIENTS:--
- Raw mango --500 grams
- Jageery-- 200 -250 gram
- Oil -- 2tablespoon
- Cumin seeds--1/2 tablespoon
- Fenugreek seeds-- 1/2 tablespoon
- Fennel seeds-- 1tablesapoon
- Turmeric powder--1/2tablespoon
- Red chilli powder1/2 tablespoon
- Salt-- according to taste
- Garam masala--1/2 tablespoon
- Red chilli-- 1
PROCESS:--
- peel all the mangoes and take out all the pulp from them. Cut them into desired shape. I personally like them to be thin and long.
- Now heat a pan, heat 2tablespoon of oil. Now add cumin seeds, fenugreek seeds, fennel seeds red chilli and turmeric powder.
- Saute them for 1-2second and add the chopped mango peices. Fry them well with the spices , so that they get a coating oof masalas over them.
- Fry them for 5-8 minutes and then add 1cup of water. Mix it well.
- Then add salt and ree chilli powder ,mix them well and cover the lid. We need to cook them until they get soft or mussy.
- Check them after 8 minutes, if they are not mussy cook them for another few minutes.
- After the mango peices got soft , add jageery. Just cut them into small peices so that they melt quickly , also add garam masala, mix them well and cover the lid.
- We need to cook it until the jaggery completely melts into the mango pulp. It will take hardly 8 minutes.
- After 8 minutes check whether the jaggery has melted completely or not. If they are melted completely,mix them well and cook them for another 3, -4, minutes covering the lid to thicken the sauce.
- If they are not cooked in 8minutes, cook them for another few minutes.
- You can completely thicken it according to your choice. And here it's ready your AAM KI LAUNJI.
You can easily keep it for 20-25 days in fridge. Just make sure you cannot bring it close to water.
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