A tangy summer delight with raw mangoes
Summer is here and this tasty mango lunji coupled with cooling aam ka pana is a perfect dish for the season. I learnt this recipe from my grandmother. It is an ideal dish for a journey since it remains fresh for three to four days.
What you need
Raw mangoes, peeled and chopped into small pieces – 1/2 kg
Mustard seeds - 1/2 tbsp
Cumin seeds – 1/2 tbsp
Fennel seeds – 1/2 tbsp
Jaggery, finely powdered – 200 gm
Red chilli powder - 1 tbsp
Coriander powder – 11/2 tbsp
Turmeric powder – 1/4 tbsp
Curry leaves – 10-12
Salt - as required
Water – 200 ml
Refined oil – 2 tbsp
Half boil the mango pieces in 200 ml water. Drain the water in a separate vessel. The drained water can be used to make aam-pana. Heat some oil in a kadai. Add mustard, cumin and fennel seeds and once they splutter add the curry leaves. Next add the half boiled mango pieces with half cup of water. Add jaggery, red chilli powder, coriander powder, turmeric powder and salt as required. Mix well. Allow to cook for five to seven minutes.
The tangy mango lunji is ready to serve. It can be had with chappati, paranthas and masala rotis.
For aam ka pana add sugar, black salt and roasted cumin seed powder to the drained water and blend in a mixer for a couple of minutes. Serve cold.
Prabhavati Sankhla is a homemaker who loves cooking and reading.