Here is my first recipe using Mangodi that I had prepared over the weekend.
Aloo Mangodi Ki Sabzi - आलू मंगोड़ी की सब्जी (Potato and Sun Dried Split Green Lentil Fritters Curry)
Mangodi - 1 cup
Aloo (Potatoes) - 2 medium sized, cut into 3/4 inch cubes
Pyaaz (Onion) - 1.5 cups
Tomatoes - 1.5 cups
Adrakh (Ginger) - 1 inch piece, grated
Lahsan (Garlic) - 5-6 cloves, minced
Haldi (Turmeric Powder) - 1/2 tsp
Lal Mirch (Red Chilli) Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Garam Masala -3/4 tsp
Amchur (Dry Mango Powder) - 1/2 tsp
Kasoori Methi (Dry Fenugreek Leaves) - 1 tbsp (crushed)
Jeera (Cumin Seeds) - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Salt - as per taste
Oil - 2 tbsp
- Use a pressure cooker to cook it for better results.
- Dry roast mangodis in a pan till they are golden brown and slightly crispy, this will greatly reduce the cooking time of mangodi.
- Now, in the pressure cook, take oil, add rai, jeera and let them splutter.
- Add onions, ginger and garlic let them fry till onions become translucent.
- Add salt, all dry masalas along with kasoori methi and let the mix fry for about a min.
- Add chopped tomatoes and let it cook for another 2 min.
- Add potatoes and let it fry for 2 min.
- Add roasted mangodi, mix well, add enough water for the curry to cook (I usually add such that my curry is almost inside water).
- Let it pressure cook for about 15 min. (or till it is well cooked). It doesn't have to be mushy, but not very hard either. Sun drying makes mangodis very hard.
- If you like the gravy little runny, adjust it to your liking by adding or reducing the amount of water.
Serve warm them with roti/paratha.
I am sending this to Healing Foods - Onions event hosted by Priya and started by Siri and to Think Spice Think Garam Masala event hosted by Sara and started by Sunitha of Sunitha's World.
That's all for now. Take care till next post.