To begin making the  Kacche Aam Ki Launji, cut the mangoes into slices.

Heat a wide pan with mustard oil on medium heat, add mustard seeds, fennel seeds, coriander seeds, asafoetida, and kalonji seeds.

Once the seeds begin to sizzle, add the sliced mangoes to it.

Now add jaggery and simmer the mango pieces for 10-15 minutes till the pieces become soft and the gravy becomes thick.

At this stage add turmeric powder and red chili powder and mix well. This can be served hot as well as refrigerated and used over the week.

Serve Kacche Aam Ki Launji with Rajasthani Gatte Ki Sabzi and phulka for a perfect Rajasthani meal.