Easy Mango Launji

This recipe was totally a product of 'Necessity is the mother of invention'. I was busy preparing lunch one day and while cutting a mango to make aamras, it turned out to be a little sour. I had to do something else with that mango and I didn't have too much time along with all other work of the lunch preparation. So I just cut it into pieces, put it in a thick bottomed vessel, adding half the quantity of jaggery. Put it on medium flame first, then reduced to low flame. Kept stirring in between for about 8 to 10 minutes, and I got an awesome dish. This needs to be prepared every mango season. It is so good with chapatis and I feel it can be served as a sweet dish too J

Ingredients

2 cups peeled and cut sour, a little firm, half ripe mango

3/4 cup jaggery

A small piece of cinnamon (optional)

Instruction

– Keep the cut mango pieces and jaggery in a thick bottomed vessel on medium flame.

– When it starts bubbling, reduce the flame to low, keep stirring in between.

– When jaggery melts and it becomes a little thick, remove from fire. If you want to keep it for more than two days, refrigerate it.

– Serve with chapati or steamed rice, dai, and sabzi.