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.
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.