Video Tutorial
Video Chapters
Instructions
Prepare the Spices and Base
Heat 1 tablespoon of oil in a pan. Once hot, add the bay leaf, dried red chilies, and the Panchforan (five-spice mix). Sautรฉ these on a low flame until they release a wonderful aroma. Stir in the turmeric powder and cook until the raw smell fades.
Sautรฉ the Mangoes
Add your pre-cut raw mango slices to the pan. Sautรฉ them for about 1 to 1.5 minutes. This step is important because it coats the mangoes in spices and helps them stay firm while cooking.
Seasoning
Add the Kashmiri red chili powder and salt to the mangoes. Give everything a good stir so the mangoes are evenly coated with the spices.
First Cook
Cover the pan with a lid and let the mangoes cook on a low flame for 2 minutes. This allows the mangoes to soften slightly without turning mushy.
Simmering with Jaggery
Add 1.5 cups of water to the pan and mix. Once incorporated, add the 3/4 cup of jaggery (or your chosen sweetener). Stir until the jaggery dissolves into the water, creating a sweet and tangy base.
Final Thickening
Remove the lid and let the mixture simmer uncovered. Continue cooking until the sauce reaches a thickened, syrup-like consistency. Remember, it will thicken a bit more as it cools down, so don't over-reduce it.
Finishing Touch
Stir in the 1/2 teaspoon of garam masala to elevate the flavor profile. Mix well and take the pan off the heat. Let your Aam Ki Launji cool down completely before serving or storing!
