Kairi Ki Launjee

Ingredients 

• 1 kilogram raw mangoes
• 1 1/4 cups jaggery (gur) grated
• 3/4 teaspoon fenugreek seeds (methi dana)
• 4 teaspoons fennel seeds (saunf)
• 1/2 teaspoon onion seeds (kalonji)
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 3 tablespoons mustard oil

Method

1. Peel the mangoes, cut lengthwise into quarters and remove the kernel. Heat oil in a kadai to smoking point. Reduce to medium heat, add methi dana and sauté till it begins to change colour.
2. Add saunf, kalonji, coriander powder, red chilli powder, turmeric powder and salt. Stir, add mangoes and stir for five minutes. Add jaggery and half cup of water.
3. Bring to a boil, cover and simmer, stirring occasionally, for seven to eight minutes. Remove and cool. Store in sterilized bottles.

Nutrition Info