Kairi Ki Launjee

INGREDIENTS:

Raw mangoes - 1 kilogram

Mustard oil - 3 tablespoons

Fenugreek seeds (methi dana) - 3/4 teaspoon

Fennel seeds (saunf) - 4 teaspoons

Onion seeds (kalonji) - 1/2 teaspoon

Coriander powder - 1 teaspoon

Red chilli powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Salt - to taste

Jaggery (gur), grated - 1 1/4 cups

METHOD:

Peel the mangoes, cut lengthwise into quarters and remove the kernel.Heat oil in a kadai to smoking point. Reduce to medium heat, add methi dana and sauté till it begins to change colour. Add saunf, kalonji, coriander powder, red chilli powder, turmeric powder and salt. Stir, add mangoes and stir for five minutes. Add jaggery and half cup of water. Bring to a boil, cover and simmer, stirring occasionally, for seven to eight minutes. Remove and cool. Store in sterilized bottles.