Lunjee :

Lunjee is indeed a very simple recipe; and you can store this curry for a week and serve it as an accompaniment. Raw Mango is its main ingadient. This succulent fruit is so versatile as an ingredient that it almost enhances the entire dish. The aroma of the Indian spices and the sweet and sour taste makes  salivate and yearn for more. Have it hot, warm or cold cause its soothing.

Ingredients:

Mustard Oil - 1 tbsp
Mustard seed/Rai - 1 tsp
Onion Seeds/Kalaunji-1 tsp
Asafoetida/Hing - 1 tsp
Fenugreek seeds/methi dana-1 tsp
Cumin/Jeera-1 tsp
Turmeric /haldi-1/2 tsp
Red chilli/mirch powder-1/2 tsp
Raw mango/kachha aam-3 medium
Black salt/kala namak-to taste
Jaggery/gur-1/2 cup

Method:

1.Peel and cut the kachha Aam length wise,keep the seed if you want to use it.
2.In a heavy bottom pan,heat a tablespoon of mustard oil,Allow it to become hot.
3.Crackle Rai,Kalaunji,heeng,methi dana,jeera.
4.Once the seeds have taken on some colour,add haldi and lal mirch powder.
5.As soon as the haldi and mirch take on some colour add water (1 to 1.25 lts).
6.Add the cut mango and let it simmer till the mango is well cooked and completely tender.
(Approximately 20 mins on medium heat)
7.Add kala namak and gur.
8.Taste it to understand the balance of flavour.