Wash and cut the kamrakh into pieces.
Heat oil in a kadhai (wok). Add jeera, methi, fennel, and hing. Once seeds are browned and you get a roasted aroma, add the haldi powder. Add the cut fruit, salt, and red chilli powder. Cover and let it cook for 3-4 mins on a low flame.
Open the lid and by now the fruit would have softened. Add 1 cup water, sugar, and garam masala powder. Once it comes to a boil, lower the flame, and cook on low flame for 7-8 mins.
The launji is ready and is eaten best with hot parathas.
Refrigerate
If kept in fridge, it should stay for 7-10 days.
