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Kairi Ki Launji

May-15-2017
Anjali Valecha
5 minutes
Prep Time
10 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Kairi Ki Launji RECIPE

One of my favourite sweet and sour pickle from childhood. This is my mom's recipe,

Recipe Tags

  • Pickling
  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Accompaniment

Ingredients Serving: 10

  1. 3 - Medium raw mangoes
  2. 1/3 Cup - Jaggery
  3. 1 tbsp - Oil
  4. 1/2 tsp - Nigella seeds or kalonji
  5. 1/2 tsp - Zeera
  6. 1/4 tsp - Turmeric powder
  7. 1 /2 tsp - Red chilli powder
  8. 1/4 tsp - Salt
  9. A pinch Asafoetida
  10. 1 Cup - Water

Instructions

  1. Peel the raw mangoes, cut in 1 inch pieces and keep aside. Cut or grate the jaggery and keep aside.
  2. In a pan, put in the oil. Add kalonji and jeera. As jeera splutters put asafoetida and add the cut mangoes. Saute for a minute and then add water and salt.
  3. Cook and cover for 3-4 mins on low flame till the mangoes turn little soft.
  4. Add in the jaggery, turmeric and red chilli powder. Mix well.
  5. Cook and cover for another 3-4 mins on low flame till the jaggery dissolves and the gravy thickens.
  6. Store in a container after it cools down and relish with your favourite paranthas.

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