Raw Mango Launji is a traditional and flavorful dish from Rajasthan, commonly made in households across the region. This tangy and sweet side dish is flavored with a variety of spices, including kalonji, fennel seeds, and fenugreek seeds, which bring an aromatic depth to the dish.
Ingredients
- 3 raw mangoes, peeled and chopped
- 1/2 tbsp mustard oil
- A pinch of asafoetida
- 1 cup jaggery, grated
- 1/4 cup dates, chopped
- 1/4 tsp mustard seeds
- 1/4 tsp fennel seeds
- 1/4 tsp coriander seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp kalonji (nigella seeds)
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- Salt, to taste
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serving Size: Serves 4-5
Instructions
- Start by peeling and chopping the raw mangoes into small pieces.
- Heat the mustard oil in a pan over medium heat.
- Add the mustard seeds, fennel seeds, coriander seeds, asafoetida, and kalonji seeds to the pan. Sauté for about 10 seconds to release the spices’ aroma.
- Add the chopped raw mangoes to the pan and cook for 2 minutes.
- Stir in the jaggery and chopped dates. Let the mixture cook for 10-15 minutes, until the mangoes soften and the gravy begins to thicken.
- Once the gravy thickens, add turmeric powder, red chili powder, and salt. Mix well and cook for another 3-4 minutes to let the flavors combine.
- Once the launji reaches a thick consistency, remove it from the heat and serve.
This Raw Mango Launji pairs perfectly with Rajasthani Gatte ki Sabzi and Phulkas for a delicious lunch. Enjoy the sweet, tangy, and spicy flavors of Rajasthan in this classic side dish!
