Kairi ki launji is a raw mango relish which I have relished all my childhood. It is a summer special when raw mangoes are in season. Like any other raw mango dish from Rajasthan, this too is made to shield your body from the intense heat in the desert.
You can use slightly sweeter raw mangoes if you want to use less sugar. Or you can replace sugar with jaggery if you want a healthier version.
This sweet and sour side dish adds magic to any meal. It is quick to cook, requires very few ingredients and you can even store it for 2-3 weeks in refrigerator. You just need to warm it up when you want to eat. This is my family recipe of the Rajasthani favourite kairi ki launji.
- 1 medium raw mango peeled and cubed
- 2 tsp oil
- ¼ tsp cumin seeds
- Half of ¼ tsp mustard seeds
- ¼ tsp nigella seeds (kalonji)
- ¼ tsp fennel seeds (saunf)
- ½ tsp red chilli powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- 1 ½ tsp sugar
- ½ cup water
- Salt to taste
Heat oil in a thick bottomed pan or kadhai. Add cumin seeds and mustard seeds. Once the seeds pop, add nigella seeds and fennel seeds. Sauté for few seconds.
Add raw mango, red chilli powder, coriander powder, and turmeric powder and saute for 1-2 minutes.
Add water and sugar and cook covered stirring occasionally for 7-8 minutes or till the mangoes are cooked and pulpy. Remove and cool and serve with paratha or roti.