Keri Ki Launjee

I love mangoes both raw and ripe mangoes so when I picked up the book of Marwari Vegetarian cooking by Sanjeev Kapoor I jumped with joy. Valli announced Mango Mania as a theme. Finally, all my pictures will have a draft. This is a cause for celebration!!

Since, I had Marwari neighbours as a kid, this was an opportunity to re- explore old tastes, revive old memories. The process was started by Vaishali I plan to continue…

This Keri ki Launjee is made using unripe mangoes which are good to beat the dessert heat. This preserve, a sweet pickle can be preserved for a long time.

Keri Ki Launjee

Recipe Source: Sanjeev Kapoor

Ingredients:

1 kg raw mangoes
3 tblspn mustard oil( I used rice bran)
¾ tsp methi/ fenugreek seeds
4 teaspoon saunf/fennel seeds
½ tsp kalonji/onion seeds
1 tsp dhania/ coriander powder
1 teaspoon red chilli powder
½ teaspoon haldi/turmeric powder
Salt to taste
1 ¼ cup jaggery

Method:

Peel the mangoes, cut lengthwise the mangoes. remove seeds.
Heat oil in a kadhai add methi seeds and sauté till they change colour.
Add the saunf seeds, onion seeds, coriander, chilli and turmeric powder and salt.
Add the mangoes and sauté for 5 minutes.
Add the jaggery and ½ cup water. Bring to boil.
Cover and simmer stirring occasionally for 7-8 minutes
Remove and set aside to cool.
Store in glass bottles when cold.

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