Kacche Aam Ki Sabzi Recipe: How To Make Kairi Ki Launji

By: Sowmya Subramanian
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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

kacche aam ki sabzi recipe
KACCHE AAM KI SABZI RECIPE | SWEET SOUR RAW MANGO CURRY | KAIRI KI LAUNJI RECIPE | HOW TO MAKE KACCHE AAM KI SABZI
Kacche Aam Ki Sabzi Recipe | Sweet Sour Raw Mango Curry | Kairi Ki Launji Recipe | How To Make Kacche Aam Ki Sabzi
Prep Time
20 Mins
Cook Time
30M
Total Time
50 Mins

Recipe By: Rita Tyagi

Recipe Type: Main Course

Serves: 2

Ingredients
  • 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

Red Rice Kanda Poha
How to Prepare
  • 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.

Instructions
  • 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.
Nutritional Information
  • 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.

kacche aam ki sabzi recipe
kacche aam ki sabzi recipe
kacche aam ki sabzi recipe
kacche aam ki sabzi recipe

2. Pour the oil in a heated pan and add the fennel seeds.

kacche aam ki sabzi recipe
kacche aam ki sabzi recipe

3. Once the fennel seeds turn brown, add the dried chillies, followed by the ground onion paste.

kacche aam ki sabzi recipe
kacche aam ki sabzi recipe

4. Sauté the content well till the paste turns golden brown and then add the raw mango pieces.

kacche aam ki sabzi recipe
kacche aam ki sabzi recipe
kacche aam ki sabzi recipe

5. Add salt, black salt, red chilli powder, garam masala and brown sugar and mix all the ingredients well.

kacche aam ki sabzi recipe
kacche aam ki sabzi recipe
kacche aam ki sabzi recipe
kacche aam ki sabzi recipe
kacche aam ki sabzi recipe
kacche aam ki sabzi recipe

6. Add water and turmeric powder and cover it until it boils and thickens.

kacche aam ki sabzi recipe
kacche aam ki sabzi recipe
kacche aam ki sabzi recipe
kacche aam ki sabzi recipe

7. Mash the mango pieces a bit and stir well.

kacche aam ki sabzi recipe

8. Allow it to cook for a few more minutes and serve with rotis or rice.

kacche aam ki sabzi recipe
kacche aam ki sabzi recipe
kacche aam ki sabzi recipe
Read more about: raw mango
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