Kairi ki launji
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A sweet, sour and spicy relish of raw mango pieces cooked with jaggery, fennel and nigella seeds.
Region: RajasthanOccasion: Summer; festive thalisTime: 25 minServes: About 1½ cupsVegan
Ingredients
- 2 raw mangoes, peeled and cut into small pieces
- 1 tbsp oil
- ½ tsp fennel seeds
- ¼ tsp nigella (kalonji) seeds
- ¼ tsp fenugreek seeds
- A pinch of hing
- ½ tsp turmeric
- 1 tsp red chilli powder
- ½ cup grated jaggery
- Salt to taste
- ½ cup water
Method
- Heat the oil and add fennel, nigella, fenugreek and hing.
- Add the mango pieces, turmeric, chilli and salt and stir for 2 minutes.
- Add water, cover and cook on low heat until the mango is soft but holds its shape.
- Add the jaggery and cook until it melts and the launji turns thick and glossy.
- Cool and serve with puri, paratha or as part of a thali. It keeps 3–4 days in the refrigerator.
History
Launji is a quick preserve made in the raw-mango season before monsoon, when mangoes are cheap.
Significance
The sweet-sour taste is thought to help in the summer heat, and launji is part of many festive Rajasthani thalis.