Name: Keri ki Launjee
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Indian
Ingredients: 250 g/1¼ cups Jaggery; 5 g/1 tsp Coriander powder; 10 g/4 tsp Fennel seeds; 5 g/1 tsp Red Chilli powder; 900 g/2 lb Raw Mangoes; 3 g/¾ tsp Fenugreek seeds; 3 g/½ tsp Turmeric; Salt; 225 ml/1 cup Mustard Oil; 2 g/½ tsp Kalonji

Preparation info

Difficulty
Easy
Ready in
55 min

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A piquant raw—mango delicacy, spiced with fennel and kalonji, cooked in mustard oil.

Ingredients

900 g/2 lb Raw Mangoes
225 ml/1

Method

Preparation

THE MANGOES: Peel, cut lengthwise into quarters and remove the kernel.

THE JAGGERY: Pound with a pestle.

Cooking

Heat oil in a kadhai to a smoking point, reduce to medium heat, add fenugreek and saute until it begins to change colour (approx 15 seconds). Add fennel, kalonji<