Name: Kairi Ki Launji recipe by Anjali Valecha at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
Ingredients: 3 - Medium raw mangoes; 1/3 Cup - Jaggery; 1 tbsp - Oil; 1/2 tsp - Nigella seeds or kalonji; 1/2 tsp - Zeera; 1/4 tsp - Turmeric powder; 1 /2 tsp - Red chilli powder; 1/4 tsp - Salt; A pinch Asafoetida; 1 Cup - Water

ABOUT Kairi Ki Launji RECIPE

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

Ingredients Serving: 10

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

Instructions

Peel the raw mangoes, cut in 1 inch pieces and keep aside. Cut or grate the jaggery and keep aside.
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.
Cook and cover for 3-4 mins on low flame till the mangoes turn little soft.
Add in the jaggery, turmeric and red chilli powder. Mix well.
Cook and cover for another 3-4 mins on low flame till the jaggery dissolves and the gravy thickens.
Store in a container after it cools down and relish with your favourite paranthas.

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