Mangodi Aloo Sabji Recipe
Aloo Mangodi Sabji | Aloo Mangodi ki sabji
Mangodi aloo sabzi is a veteran Rajasthani sabzi. It is specially served in the winter season. Mangodi sabzi is also prepared for marriages and parties.
We can make a combination of mangodi with potato, peas, methi, mogri, or papad.
It may be served with bajra roti, missi roti, rice, and wheat roti. Pulao(Khichdi tehri) is prepared by mixing mangodi in rice. You should prepare the thin and semi-dry curry.
Preparation Time:
10 Minutes
Cooking Time:
15 Minutes
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Ingredients (Servings - 3 people)
- Mangodi – 3 tablespoons (½ cup)
- Peas – 1 tablespoon
- Potato, chopped – 1 piece
- Tomato, chopped – 2 pieces
- Ginger, crushed – 1 teaspoon
- Garlic, crushed – 1 teaspoon
- Green Chili, chopped – 1 teaspoon
- Salt – 1 teaspoon or as per taste
- Red Chili Powder – 1 teaspoon
- Turmeric Powder – ¼ teaspoon
- Coriander Powder – 2 teaspoon
- Cumin Seeds(Jeera) – 1 teaspoon
- Hing – ¼ teaspoon
- Garam Masala – ¼ teaspoon
- Kasuri Methi – ½ teaspoon
- Ghee – 2 tablespoon
- Water – 2 cup (500 ml)
- Lemon Juice – As per taste
- Coriander & Mint Leaves for garnishing
How to make Mangodi Aloo Sabji
Crushing Mangodi
- Place mangodi on a cloth, cover mangodi with the cloth, and crush it into small pieces.
Preparing Mangodi Aloo
- Lightly roast mangodi in a cooker on a low flame till they are golden brown.
- Generally, it takes 4-5 minutes. You may use a little ghee if you wish to.
- Now add chopped tomatoes and saute them.
- Add coriander powder, turmeric powder, and salt.
- Add water, chopped potatoes, and peas.
- Turn the flame high.
- Close the cooker lid & let it cook on high flame for 1 whistle.
- Now, lower the flame and cook for 5 minutes.
- Again make the flame high & take 2 whistles.
- Turn off the flame & wait until the cooker cools down.
Preparing Tadka
- For tadka, heat ghee in a pot and add cumin and hing. Let them sputter.
- Add ginger, garlic, and green chili on low flame and saute them.
- Add red chili powder to the tadka & immediately mix the tadka in mangodi.
- If it seems to be of thick consistency, pour some water, and stir it.
- After tadka, add crushed kasuri methi & garam masala and mix very well.
- Close the cooker lid and cook again on high flame and take one whistle.
- Open the lid and add lemon juice.
- Serve hot mangodi garnished with chopped coriander and mint leaves.
- You may eat mangodi sabji with chapati, plain paratha, methi paratha, or missi roti.
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Mangodi Aloo Sabji Recipe Tips
which add magic to your recipe!!!
Tip 1
You may prepare the sabji without potato and peas
Tip 2
If mangodi sabji is prepared in desi ghee, it will be more nutritious and tasty.
Tip 3
The best time to eat this sabji is the winter season.
Tip 4
You may use fresh methi leaves in place of kasuri methi powder.
Tip 5
When the sabzi is ready, you can add the mint powder to enhance the flavor.
Tip 6
Adding 1 teaspoon of ghee at the time of serving, enhances the taste.
Recipe Card
Mangodi Aloo Sabji
Mangodi aloo sabzi is a veteran Rajasthani sabzi. It is specially served in the winter season. Mangodi sabzi is also prepared for marriages and parties.
Ingredients
- 3 tablespoons Mangodi
- 1 tablespoon Peas
- 1 piece Potato, chopped
- 2 pieces Tomato, chopped
- 1 teaspoon Ginger, crushed
- 1 teaspoon Garlic, crushed
- 1 teaspoon Green Chili, chopped
- 1 teaspoon Salt
- 1 teaspoon Red Chili Powder
- ¼ teaspoon Turmeric Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Cumin Seeds(Jeera)
- ¼ teaspoon Hing
- ¼ teaspoon Garam Masala
- ½ teaspoon Kasuri Methi
- 2 tablespoon Ghee
- 2 cup Water
- Lemon Juice - As per taste
- Coriander & Mint Leaves for garnishing
Instructions
Crushing Mangodi
- Place mangodi on a cloth, cover mangodi with the cloth, and crush it into small pieces.
Preparing Mangodi Aloo
- Lightly roast mangodi in a cooker on a low flame till they are golden brown.
- Generally, it takes 4-5 minutes. You may use a little ghee if you wish to.
- Now add chopped tomatoes and saute them. Add coriander powder, turmeric powder, and salt.
- Add water, chopped potatoes, and peas.Turn the flame high.
- Close the cooker lid & let it cook on high flame for 1 whistle.Now, lower the flame and cook for 5 minutes.
- Again make the flame high & take 2 whistles.Turn off the flame & wait until the cooker cools down.
Preparing Tadka
- For tadka, heat ghee in a pot and add cumin and hing. Let them sputter.
- dd ginger, garlic, and green chili on low flame and saute them.Add red chili powder to the tadka & immediately mix the tadka in mangodi.
- If it seems to be of thick consistency, pour some water, and stir it.
- After tadka, add crushed kasuri methi & garam masala and mix very well.Close the cooker lid and cook again on high flame and take one whistle.
- pen the lid and add lemon juice.Serve hot mangodi garnished with chopped coriander and mint leaves.
- You may eat mangodi sabji with chapati, plain paratha, methi paratha, or missi roti.