Amla Launji
Amla Launji

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, amla launji. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Amla Launji is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Amla Launji is something which I’ve loved my entire life. They’re nice and they look fantastic.

Amla is a rich source of vitamin c. In winters amla is available in plenty. Amla ki launji is moderately spicy and unlike pickle, you an eat it in more.

To get started with this recipe, we must first prepare a few ingredients. You can cook amla launji using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Amla Launji:
  1. Get 6 Amla big size
  2. Make ready 100 gm Jaggery
  3. Make ready 1 tbsp oil
  4. Get 2 tsp fennel seeds
  5. Get 1 tsp nigella seeds
  6. Get 1/2 tsp black salt
  7. Make ready 1/2 tsp Roasted cumin powder
  8. Make ready 1/2 tsp garam masala powder
  9. Make ready 2 tsp chilli powder
  10. Make ready 1/2 tsp turmeric powder
  11. Make ready 1/4 tsp asafoetida
  12. Get 1/2 cup water
  13. Make ready to taste Salt

More recipes can visit just click this link https. Amla Launji Recipe - Amla Fry Recipe - Indian Amla Launji - Amla ki sabji. Amla Ki Launji is an instant pickle prepared using Indian Gooseberries. To begin making Aam Ki Launji Pickle Recipe, wash and wipe the mango, cut into wedges and set aside.

Instructions to make Amla Launji:
  1. In a pressure cooker boil amla in half cup of water until 3 whistles.
  2. Crush or grate the jaggery and keep aside.
  3. Drain the amla, when you lightly press, it will separate from the seed which should be discarded.
  4. Slightly crush the amla pieces, do not make a fine paste.
  5. In a pan heat oil, add asafoetida, fennel and nigella seeds and then amla after 30 seconds, stir on a slow flame for a few minutes.
  6. Add jaggery, continue cooking on slow flame. It will be quite liquidy when jaggery melts.
  7. Add turmeric, cumin and garam masala powder, black salt. Mix well and continue cooking.
  8. Lastly, add chilli powder and salt to taste. I have used a mixture of bedgi and Kashmiri chilli powder.
  9. When you get the desired consistency switch off the flame. Remember It will be thickened little more once it cools down.
  10. Store in a glass jar, it can last up to a month if refrigerated. Serve it with thepla, paratha, puri or with plain dal-rice.

Heat a pan with oil on medium heat, to this add the cumin seeds, fenugreek seeds, fennel. A pickle recipe common to the states of Uttar Pradesh, Bihar and Jharkhand, Amle ki Launji is made from gooseberries or amla which is extremely nutritious with a rich source of. How to make Amla Ki Hari Chutney, Amla coriander chutney, Indian Gooseberry & Coriander Aam ki Launji is a sweet and sour relish made cooking raw mangoes and jaggery. Amla pickle recipe - Amla is the Indian name for Gooseberry and is used in various preparations. Aam ki Launji is a sweet and spicy chutney made of raw green mangoes.

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