Amla Launji. Image Credit source: dine.with.rakhi-instagram/pixa
You must have eaten Amla pickle, jam and chutney. People also add Amla in different dishes for sourness, but have you eaten the sweet and sour launji of Amla? Just as raw mango launji tastes amazing during the mango season in summer, in the same way Amla launji is also tasty. It is also rich in nutrients because nutrient rich spices like fennel and coriander are used in it, while jaggery works to balance its taste as well as its effect. You can also make amla launji and feed it to everyone in your house.
Amla not only keeps our immunity strong, but it is also beneficial for hair and skin and dry Amla has been used in hair care since ancient times. According to Health Line, Amla (Indian Gooseberry) has anti-aging properties. It is helpful in keeping your eyes healthy and also has many benefits like heart health, sugar level control, keeping the liver healthy. Let us know the recipe of Amla Launji.
Ingredients for making Launji
You will need 250 grams of Amla, 1 teaspoon red chilli powder, 2 to 3 green chillies, 1/4 teaspoon turmeric, oil as per requirement, a pinch of asafoetida, 2 teaspoons coriander powder, 1 teaspoon fennel, one teaspoon mustard seeds, salt as per taste. Apart from this you will need some jaggery. Now let us know the method of making Launji.
Launji Recipe
- First of all, wash the Amla thoroughly and either boil it till it becomes soft or cook it in steam.
- When the Amla is boiled, let it cool down and then take out the seeds, separate the Amla into pieces and mash it a little.
- After preparing Amla, heat oil in the pan and add mustard seeds, cumin seeds and green chillies to it.
- After the tadka crackles completely, add coriander powder, fennel, all the spices and salt and fry well until the oil starts separating.
- Add boiled-mashed Indian gooseberry to the roasted spices and fry it while stirring for some time. After this add some water, cover and let it cook.
- After 2 to 3 minutes, remove the lid of the launji and stir it and then add small pieces of jaggery to it and let it melt.
- When Amla Launji is ready, the Amla gets well coated with all the spices and jaggery. Switch off the gas at this stage.
- You can eat Amla cloves comfortably for two to three days. It does not spoil quickly. Serve it with hot paratha, puri.