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

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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 | 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

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.

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.