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Kacche Aam Ki Sabzi Recipe: How To Make Kairi Ki Launji
Kacche aam ki sabzi is a sweet, sour and spicy recipe that hails from Rajasthan and Uttar Pradesh. Here is a step-by-step procedure with images and a video to make the kairi ki launji at home.
Kacche aam ki sabzi, also popularly known as kairi ki launji, is either a side dish or main dish made from raw mangoes, brown sugar and a whole load of spices added to it. The spices along with the sugar and mangoes give this a hot, sweet and tangy character.
Kairi ki launji hails from Rajasthan and is a common dish made during the mango season. It is served with either rice or roti. It is usually used as a side dish to jazz up the flavours of the curry meals. The raw mango sabzi is easy to cook and can be preserved for about a week.
The sweet and sour sabzi is delectable and can also be used as a spread in sandwiches. If you are keen on trying this recipe at home, take a look at the video and the step-by-step procedure with images on how to make the kacche aam ki sabzi.
KACCHE AAM KI SABZI RECIPE VIDEO
Recipe By: Rita Tyagi
Recipe Type: Main Course
Serves: 2
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Onion (chopped finely) - 1 small size
Garlic (peeled and chopped) - 3 cloves
Ginger (peeled and chopped) - 2 inch piece
Oil - 2 tbsp
Fennel seeds (saunf) - 1 tsp
Dried chillies - 2 large
Raw mango (peeled and cut into cubes) - 2 medium size
Salt to taste
Black salt - 1 tsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Brown sugar - 100 g
Water - 1 glass
Turmeric powder - ½ tsp
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1. Add onion, garlic and ginger in a mixer jar and grind it into a rough paste.
2. Pour the oil in a heated pan and add the fennel seeds.
3. Once the fennel seeds turn brown, add the dried chillies, followed by the ground onion paste.
4. Sauté the content well till the paste turns golden brown and then add the raw mango pieces.
5. Add salt, black salt, red chilli powder, garam masala and brown sugar and mix all the ingredients well.
6. Add water and turmeric powder and cover it until it boils and thickens.
7. Mash the mango pieces a bit and stir well.
8. Allow it to cook for a few more minutes and serve with rotis or rice.
- 1. You can use white sugar or jaggery in place of brown sugar.
- 2. The sabzi can be stored in the refrigerator for about a week.
- Serving size - 1 bowl
- Calories - 256.7 cal
- Fat - 9.7 g
- Protein - 1.9 g
- Carbohydrates - 43.2 g
STEP BY STEP - HOW TO MAKE KACCHE AAM KI SABZI
1. Add onion, garlic and ginger in a mixer jar and grind it into a rough paste.
2. Pour the oil in a heated pan and add the fennel seeds.
3. Once the fennel seeds turn brown, add the dried chillies, followed by the ground onion paste.
4. Sauté the content well till the paste turns golden brown and then add the raw mango pieces.
5. Add salt, black salt, red chilli powder, garam masala and brown sugar and mix all the ingredients well.
6. Add water and turmeric powder and cover it until it boils and thickens.
7. Mash the mango pieces a bit and stir well.
8. Allow it to cook for a few more minutes and serve with rotis or rice.
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