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.

Mangodi aloo sabji

Preparation Time:

10 Minutes

Cooking Time:

15 Minutes

Share Our Recipes:

Share on facebook
Share on whatsapp
Share on pinterest
Share on print

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

Mangodi pieces
Mangodi before Roasting

       Crushing Mangodi

  • Place mangodi on a cloth, cover mangodi with the cloth, and crush it into small pieces.
Roasted Mangodi
Mangodi after Roasting

       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.
Mangodi aloo recipe
  • 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.
Mangodi aloo sabji

       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.

Liked this recipe?

Subscribe to our mailing list and get every new recipes directly to your mail box


    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 Sabji

    Nisha Mittal
    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.
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Indian, rajasthani food
    Servings 3 people

    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.
    Keyword aloo mangodi sabji, mangodi aloo, mangodi aloo sabji
    guest
    Recipe Rating




    0 Comments
    Inline Feedbacks
    View all comments
    0
    Would love your thoughts, please comment.x
    ()
    x
    Scroll to Top