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.