Mango Recipes: Make this delicious dish with raw mango... your mouth will water as soon as you taste it..

Raw Mango Recipes: With the onset of summer, the sourness of raw mangoes has again created a stir in the kitchens. Because many delicious dishes are prepared from the raw mangoes found in the summer season, which are beneficial for our health. Mango lonji is also included in these dishes, which is considered a special kind of dish in the summer season. Since the mango lonji prepared from raw mango not only makes the taste special, but it is also beneficial for our digestive system.

Let us tell you that mango lonji is mainly prepared in all Indian homes in the summer season, which is also known as Galka in common parlance.

In old times, elderly women in every Indian household, i.e. grandmothers, used to make mango lonji in the summer season, because it is also beneficial for health in the summer season. So let us know from the spokesperson of Home Science what are the tips to make mango lonji with grandmother's method?

Arun Kumar Singh, Home Science spokesperson of SBVP Inter College, Shivgarh town of Raebareli district, while talking to Local 18 says, "Aam ki Launji is a traditional and delicious dish, which is made from raw mangoes especially in summers, but the desi taste of Aam ki Launji made with grandmother's recipe is difficult to find in today's recipes."

In a fast-changing world, fast food and instant recipes are dominating. In such a situation, grandmother's old recipes remind us that the real taste and familiarity are hidden in the same old kitchen of the house.

Aam ki Launji, i.e. Galka, is made using raw mangoes, salt, red chili powder, ginger powder, cumin powder, mustard oil, turmeric powder, asafoetida, jaggery, and water.

To make Aam ki Launji, i.e. Galka, peel the mango and cut it into small pieces. Then heat mustard oil in a vessel, add all the spices and fry them. When the masala starts giving fragrance, add chopped mango and salt to it and mix well.

Then add turmeric powder, ginger powder to it. After this, add water and jaggery mixture in the same vessel and cook on low flame for 30 to 40 minutes. In this way, you can prepare mango launji, i.e. galka, using grandmother's recipe.

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