Mangodi Aloo ki Sabzi

Category: Main Course

Prep time: 10 mins

Cooking Time:25 mins

Total Time: 35 mins

Servings:4

Mangodi Aloo Sabzi is one of the most relished recipes from Rajasthan. Mangodi/Bari are sun-dried lentil nuggets. They 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. Mangodi is 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:

3/4 cup (60grams) mangodi
1 medium (100-125gm) potato chopped into medium size pieces
3 medium(150 gm) tomatoes pureed
1 green chilli chopped
3 cloves of sliced garlic
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 to 1/2 teaspoon chilli powder (depending on how spicy the mangodi already is)
Salt to taste
1/4 teaspoon garam masala powder
3 tablespoons oil for cooking
2.5 to 3 cups water
a few sprigs of chopped coriander leaves

Method:

Arrange the ingredients for the Mangodi Sabzi Recipe.

Heat a tablespoon of oil in a skillet or pressure cooker on medium flame.

Add mangodi to the oil and saute them on medium flame for 1 minute. Remove from oil and keep them aside.

Meanwhile, make a smooth paste of chillies and tomatoes.

Heat the remaining oil and saute garlic until translucent. Add the tomato chilli paste and all spices to the cooker or skillet and saute them for a minute on medium flame uncovered.

Add chopped potatoes and mix well. Saute it for a munute or two.

Then add the mangodi. Cook for a minute.

Add water to the sabzi and garam masala and cook on medium flame for 2 whistles

Switch off the flame now. Add chopped coriander leaves.

Enjoy with rice or roti

Tips:

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

Mangodi Aloo ki Sabzi