Aam ki Launji ( A North Indian cousin of the delectable Amba Khatta )

Though I was aware of the comparison of the delectable Mango Launji with finger-licking odia delicacy Amba Khatta, it took a bunch of North Indian friends to point out the striking similarity between the two. The difference lies mainly in the spices used. The Launji is made with a kalonji and saunf seasoning whereas the odia version opts for the 'pancha-phutana' or paanch-phoran along with a generous dose of curry leaves and roasted cumin chili powder. I guess it boils down to the strong coriander flavor in the former whereas the latter has a distinctive note of cumin in it.

( These differences are only general and different folks may use a variation of the above mentioned seasoning. )

Read on for the recipe ( adapted from Tarla Dalal's cookbook ) -

Preparation Time - 15 mins

Ingredients -

• 2 raw mangoes 
• 1/2 tsp fennel seeds 
• 1/4 tsp nigella seeds
• 1 tbsp coriander powder
• 1 tsp kashmiri chilli powder ( as I prefer the red color. One can also use the normal variant )
• 1/4 tsp turmeric powder
• 1/2 cup sugar (jaggery will also do and I would prefer it )
• 3 tsp oil
• salt to taste

Preparation - Peel and cut the mangoes into thin slices along the length.

Cooking - Heat oil in a pan. Add fennel and nigella seeds followed by the mango slices after 1 minute.

Stir for about 5 mins or till mangoes turn mushy. Then add coriander powder, chili powder, turmeric, salt and 1 - 1 1/2 cups of water. Boil for 6-7 mins till it becomes thick.

Add the jaggery and stir to dissolve it completely. Switch off flame. Remove and keep aside.

Allow it to cool down completely. It can be served on the same day or kept in a airtight container in the fridge for 1-2 weeks. 

For Amba khatta recipe, click here .