Mangodi Aloo ki Sabzi

Updated on 29 April 2023

Mangodi Aloo ki Sabzi | Rajasthani Mangodi ki Sabji | Aloo Badi Sabzi | Aloo Mangodi ki Sabji | How to make Mangodi Aloo Ki Sabji

Mangodi Aloo ki Sabzi | Rajasthani Mangodi ki Sabji | Aloo Badi Sabzi | Aloo Mangodi ki Sabji | How to make Mangodi Aloo Ki Sabji is a tasty and nutritious recipe from Rajasthani Cuisine

The uniqueness of Rajasthani cuisine lies in the fact it is aligns itself with its extreme climatic conditions. Since a major part of Rajasthan is a desert region so many of its traditional recipes have minimal use of water. In summer there is a deliberate use of ingredients cooling by nature and vice versa in winter.

Rajasthani Gatte ki Kadhi is another popular dish famous in Rajasthan that is served during feasts along with Daal Baati Churma

What is Aloo Mangodi ki Sabzi

Mangodi Aloo Sabzi is one of the most relished recipes from Rajasthan. It is made from sun-dried lentil nuggets cooked along with potato in a tomato-based gravy.

Mangodi/Bari are made by grinding soaked lentils along with a few spices that give these mangodi a distinctive flavor. These mangodi dumplings/ nuggets are then sun-dried for 2-3 days and sauteed or roasted for making the vegetable.

These Bari are very handy when you seem to be running out of vegetables or confused about what to make. Its tomato gravy is usually thin but the inclusion of potatoes gives thickness to the gravy. 

Ingredients

For Measurements refer to the RECIPE CARD further below.

Mangodi (badi)

Potato chopped into medium size pieces

Tomatoes pureed

Green chili chopped

Garlic – sliced or chopped

Spices – turmeric powder, coriander powder, chili powder (depending on how spicy mangodi already is) Salt to taste, garam masala powder

Cooking oil

water

Coriander leaves – a few sprigs of chopped coriander leaves

1. Firstly, heat a tablespoon of oil in a pan or pressure cooker on medium flame.

2. Secondly, add mangodi to the oil and sauté them on medium flame for 1 minute. Remove from oil and keep them aside.

3. Meanwhile, blend green chilies and tomatoes.

4. Then, heat the remaining oil and sauté garlic until light pink. Add the tomato chili paste and all spices to the cooker. Sauté them for a minute on medium flame uncovered.

5. Add chopped potatoes. Sauté for 1-2 minutes.

6. Then add the mangodi. Sauté for a minute.

7. Add water to the sabzi and garam masala and cook on medium flame till potatoes are tender. For pressure cooker, cook for 2 whistles.

8. Switch off the flame now. Garnish with chopped coriander leaves.

What to serve

Serve with Roti or plain rice along with a glass of masala boondi lassi or vegetable boondi raita

Tips

You can omit the garlic and instead crackle cumin or mustard seeds and then add tomato paste and proceed according to the recipe

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Recipe Card

Mangodi Aloo ki Sabzi

Mangodi Aloo ki Sabzi is one of the most relished recipes from Rajasthan. It is made from sundried lentil nuggets cooked alongwith potato in a tomato-based gravy.Mangodi/Bari are made by grinding soaked lentils along with a few spices that give these mangodi a distinctive flavour. These mangodi dumplings/ nuggets are then sundried for 2-3 days and sauteed or roasted for making the vegetable.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Pressure Cooker

Ingredients

  

• 3/4 cup mangodi (badi) 60grams
• 1 pc potato 100-125gm cut into medium size pieces
• 1 pc green chilli chopped
• 3 cloves garlic sliced or chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/4 to 1/2 tsp chilli powder depending on how spicy the mangodi already is
• Salt to taste
• 1/4 tsp garam masala powder
• 3 tbsp oil sautéing mangodi and cooking
• 2.5 cups water adjust
• a few sprigs of chopped coriander leaves

Instructions

 

• Heat a tablespoon of oil in a pan or pressure cooker on medium flame.
• Add mangodi to the oil and sauté them on medium flame for 1 minute. Remove from oil and keep them aside.
• Meanwhile, blend green chilies and tomatoes.
• Heat the remaining oil and sauté garlic until light pink. Add the tomato chilli paste and all spices to the cooker.
• Sauté them for a minute on medium flame uncovered.
• Add chopped potatoes. Sauté for 1-2 minutes.
• Then add the mangodi. Sauté for a minute.
• Add water to the sabzi and garam masala and cook on medium flame till potatoes are tender. For pressure cooker, cook for 2 whistles
• Switch off the flame now. Add chopped coriander leaves.

What to serve Mangodi Aloo ki Sabzi with

• Serve with Roti or plain rice along with a glass of masala boondi

Notes

You can omit the garlic and instead crackle cumin or mustard seeds and then add tomato paste and proceed according to the recipe.

Keyword Aloo Mangodi ki Sabzi, aloo pakoda, Mangodi, Mangodi Aloo ki Sabji, Mangodi ki Sabzi

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