A raw mango pickle sabji with jaggery in it tastes amazing. Authentic rajasthani sabji

Rajasthani Laungi

#Jaggeried

By Vishakha Garg

Jan, 5th

727

Servings

4 persons

Cook Time

30 minutes

Ingredients

8 - 10

Ingredients

Raw mangoes 1 kilogram
Jaggery (gur) grated 1 1/4 cups
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
Mustard oil 3 tablespoons

Instructions

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.

Notes/Tips

Can have it with poori or chapatis

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