Kacche Aam Ki Launji Recipe
A vegetarian Rajasthani recipe with mango (raw), mustard oil, asafoetida (hing) - a pinch. Ready in 40 min, serves 6.
Curated byPriyanka Rathore🇮🇳
Instructions
7 steps- 1
To begin making the Kacche Aam Ki Launji, cut the mangoes into slices
mango (raw)(3) - 2
Heat a wide pan with mustard oil on medium heat, add mustard seeds, fennel seeds, coriander seeds, asafoetida, and kalonji seeds
mustard oil(1/2 tablespoon)asafoetida (hing) - a pinchmustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)coriander (dhania) seeds(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)kalonji (onion nigella seeds)(1/4 teaspoon) - 3
Once the seeds begin to sizzle, add the sliced mangoes to it
mango (raw)(3)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)coriander (dhania) seeds(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 4
Now add jaggery and simmer the mango pieces for 10-15 minutes till the pieces become soft and the gravy becomes thick
mango (raw)(3)jaggery(1 cup) - 5
At this stage add turmeric powder and red chili powder and mix well
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/4 teaspoon) - 6
This can be served hot as well as refrigerated and used over the week
- 7
Serve Kacche Aam Ki Launji with Rajasthani Gatte Ki Sabzi and phulka for a perfect Rajasthani meal
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kacche Aam Ki Launji Recipe
A vegetarian Rajasthani recipe with mango (raw), mustard oil, asafoetida (hing) - a pinch. Ready in 40 min, serves 6.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
7 steps- 1
To begin making the Kacche Aam Ki Launji, cut the mangoes into slices
mango (raw)(3) - 2
Heat a wide pan with mustard oil on medium heat, add mustard seeds, fennel seeds, coriander seeds, asafoetida, and kalonji seeds
mustard oil(1/2 tablespoon)asafoetida (hing) - a pinchmustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)coriander (dhania) seeds(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)kalonji (onion nigella seeds)(1/4 teaspoon) - 3
Once the seeds begin to sizzle, add the sliced mangoes to it
mango (raw)(3)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)coriander (dhania) seeds(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 4
Now add jaggery and simmer the mango pieces for 10-15 minutes till the pieces become soft and the gravy becomes thick
mango (raw)(3)jaggery(1 cup) - 5
At this stage add turmeric powder and red chili powder and mix well
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/4 teaspoon) - 6
This can be served hot as well as refrigerated and used over the week
- 7
Serve Kacche Aam Ki Launji with Rajasthani Gatte Ki Sabzi and phulka for a perfect Rajasthani meal
Rate this recipe
