Thanks for participating in the guessing game. Only Sanyukta and Kiran were right. This is "Avocado" plant which I planted in my garden about 2 weeks ago and which per the gardener will start fruiting only after 2-3 years, so a long wait, but I am sure worth it :)
So, here is something that is sun-dried, so perfect for summer preparation and we use in a variety of ways in different preparations, so this is preparing an ingredient.
With not much further ado, it is called "Mangodi मंगोड़ी", or in normal hindi, you can call it, "moong dal vadi" or "minnapa pappu vadiyalu" in telugu or "sun-dried split green lentil dumplings" in English, so take your pick...lol
Mangodi - मंगोड़ी (Sun Dried Split Green Lentil Dumplings)
Peeli Moong Dal (Split Green Lentils) - 1 cup (Washed and Soaked for 2 hours)
Heeng (Asefoetida) - 1 pinch
Cilantro - 1/2 cup, finely chopped
Salt - as per taste
- Coarsely to fine grind (it shouldn't be like a paste but not very coarse either) washed and soaked moong dal.
- Mix salt, heeng and dhaniya patti to it.
- Now, take a plastic sheet or a plate or anything you can put in son and dry your mangodis in (grease them lightly, so that when dried, mangodis can come out easily).
- Now, take a small spoon or using your hand pour the moong dal mix on it in small quantities (as in pic).
- Let them sun dry for 1-2 days till they are completely dried up (you will know when)
- In the hot summer of Southern California, it only took me about 12 hours (over 2 days period) to dry them.
Store them in air tight container. This is mixed with different ingredients to prepare curries, kadhi (yogurt gravy soups) and even pulao (pilaf). So, no need to say, wait for those recipes, as I will be posting them soon :)
There are slightly other ways of making spicy mangodi as well, but I prefer the plain ones as then I can add whatever spice I want, while using mangodi in my curries or anything else.
That's all for now. Take care till next post.