Box of Spice

Indian Cooking in Holland

Curry Dishes

Aam Ki Launji (Raw Mango Curry) + Book Announcement

by

I am excited beyond words to share with you that I am bringing out my FIRST COOKBOOK next year on VEGAN DALS & CURRIES! Its been hard keeping the news from all my social media but the day is finally here when I get to scream it out! This entire year (and some parts of the last), I spent holed up. Nose in books or staring at my computer screen or spending every waking hour in the kitchen to come up with recipes that are deeply Indian but yet again are not. It is an eclectic mix of dishes that are based in tradition and recipes that just came to me in my dreams with combinations that got the “seriously?” expression on the people that I used as sounding boards! But no worries, they were tested time and time again to success and very happy faces to make the cut in the book! 🙂

What pleases me most is that this book mirrors who I am. It captures the very essence of me. The sometimes eccentric, and sometimes extremely conservative sides of me existing in perfect harmony side by side. My bohemian side of me loves how crazy some combinations are and the conventional side of me finds comfort in old classical takes on a recipe. The book reflects my need to use only fresh local produce and support the local farmer as much as possible. It shows you the immense plethora of choices vegan food offers.

I grew up in India in the 70’s when no one knew what the word meant or that it even existed. But I remember having a mostly vegan diet. That is because Indian food has the most infinite variety of vegan options. I may of course be very biased but for me Indian food has is the healthiest and unbelievable variety of food. It was time to showcase that for you! Using that Indian base which is sown into every nerve of my body, I have invented a lot of recipes in this book while merging some with my influences of the places I have visited or have lived in. The result, in my opinion is a huge bang in flavours with a mood that always, always has a thread in Indian food! You just can’t beat the desi out in me! 🙂

I am deeply grateful to my publishers for believing in me and giving me the chance to be me. But most of all I am grateful for the immense amount of encouragement I get from all of you. This book would not have been possible with you. Of that I am sure. So thank you from the bottom of my heart!

This Aam Ki Launji/Raw Mango Curry is a childhood favourite. You know how when you eat something years after you originally did it just magically transports you back. This is just such a dish. My mom used to make it for me and my sister when we were kids. It is a delicious memory, filled with moments of love and much lip smacking. I remember eating it with other curry dishes and taking a bite of this curry every now and then. That pleasure is hard to describe except that it encapsulates moments spent with my mother, who was the most brilliant, modest cook. Like most mothers in India who have no idea of the magic they posses in their hands.

This curry is ridiculously easy, is vegan, quick to make and uses green raw mangoes which you will find at any indian store near you. You have to try it to believe how tasty, tangy and intoxicating it is. I hope you make it and tell me all about it!

 

Aam Ki Launji (Raw Mango Curry) + Book Announcement
 
Save Print
Author:
Ingredients
  • 3-4 raw, medium green mangoes
  • 1 tbsp oil
  • 3 tsps panch poran spice
  • ½ cup water
  • ½ tsp chili powder
  • ½ tsp turmeric powder
  • 3-4 tbsps powdered jaggery (add more if you want it sweeter)
  • salt to taste
Instructions
  1. Wash the mangoes and pat dry. Then roughly slice the mango with flesh to get 4-5 slices. Retain the seed.
  2. In a pan heat oil. Once hot, add the panch poran spice mix. Stir for a minute or two and then add all the sliced mango including the seeds. Stir to combine the mango with the spices. Add the water and simmer on low heat for 8-10 minutes. The mango slices and seeds should be soft by now. Add the chili, turmeric and the jaggery. Mix well and simmer for a further 2-3 minutes. Season with salt and serve with fresh cooked rotis (indian bread).
Notes
The jaggery can be replaced with white sugar in equal amounts.
This dish can be served hot or cold. I prefer it cold.

 

 

 

 

 

Related Posts