Mango Lunji

Name: Mango Lunji
Total time: 600 s
Yield: 1 katori
Cuisine: Indian
Ingredients: 1 (medium size) Totapuri raw mango; 1 tsp Oil; 1/4 tsp Mustard seeds; 1/4 tsp Cumin seeds; 1/4 tsp Fennel seeds; 1/4 tsp Fenugreek seeds; to taste Salt; 1/4 tsp or a little more Jaggery

Swati Sheth @swatisheth74

Rajkot

#CA26 #week -8 #simple #summer special #favourite # cookpad

Swati Sheth @swatisheth74

Rajkot

#CA26 #week -8 #simple #summer special #favourite # cookpad

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Ingredients

10 minutes

1 katori

1(medium size) Totapuri raw mango
1 tspOil
1/4 tspMustard seeds
1/4 tspCumin seeds
1/4 tspFennel seeds
1/4 tspFenugreek seeds
to tasteSalt
1/4 tsp or a little moreJaggery

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Steps

10 minutes

1

Peel and chop the raw mango into small pieces.
2

Heat oil in a pan over medium flame. Add mustard, cumin, fennel, and fenugreek seeds.
3

Once seeds splutter, add chopped mango and salt. Sauté for a minute.add turmeric also.
4

Cover and cook on low flame until mango softens.
5

Add jaggery,add red chili powder mix well, and cook for 2 more minutes until it melts.
6

Serve warm or at room temperature.you can store for 12-15 days in freeze.