Raw mango launji

Servings:
Preparation time: 10 minutes.
Frying time: 6-7 minutes.
Cooking time: 7-8 minutes.
Total time: 25 minutes.

In summer (Grishma Ritu) as sun rays become powerful in Rajasthan, the people of Rajasthan use to cook “Raw mango launji” that protect their body from intense heat.

“Raw Mango Launji” is a sweet, tangy, and mildly spiced Indian condiment made with raw mangoes, jaggery or sugar, and aromatic spices. Popular in North Indian households, especially during the summer season, this launji strikes a perfect balance of flavours, sourness from raw mango, sweetness from jaggery, and a hint of spice from chilli and masalas.

Traditionally enjoyed with Parathas, Poori, or even as a side with Dal–Rice, Raw mango launji adds a burst of freshness and taste to any meal. Apart from its delightful flavour, it also provides a cooling effect to the body and aids digestion, making it a seasonal favorite.

Ingredients:

Raw mango (preferably sweet type, otherwise put extra sugar): 250 gm.
Jaggery/Sugar: 100 gm.
Salt: 1 teaspoon
Panch phoran: 1 teaspoon
Red chilli powder: 1 teaspoon
Turmeric powder: ½ teaspoon
Coriander powder: ½ teaspoon
Asafoetida: ¼ teaspoon
Mustard oil/ cooking oil: 1 tablespoon

Preparation:

Peel off and chop raw mango longitudinally or as your desire shape, discarding inner soft white part of the seed.
Grate the Jaggery, keep aside.

Method:

Take fry pan, let oil start to smoke; add panch phoran and asafoetida, sputter for few seconds; add sliced mango.
Stir fry for couple of minutes add turmeric powder, coriander powder, chilli powder and salt. Stir it for few seconds; add a cup of water, cover and cook for 3-4 minutes, till raw mango sliced is done.
Add Jaggery and let it boil for couple of minutes till gravy consistency comes up to your desire one. Put off the flame.
Raw mango launji is ready to be served. Serve as a dip with snacks or side dish with main course or any meal. It can be used for 3-4 days at room temperature and for a week or two in the refrigerator.