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. 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.
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.