Mangodi Aloo Sabzi with Jowar Roti

Instructions

1. 1

   Fry the Mangodi

   • Heat 3 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the moong dal mangodi and shallow-fry, stirring continuously for 3-4 minutes, until they turn a consistent golden brown. Be careful not to burn them.
   • Remove the fried mangodi with a slotted spoon and set them aside on a plate.
2. 2

   Prepare the Tempering and Sauté Aromatics

   • In the same pan, add the remaining 1 tablespoon of ghee if needed. Heat it over medium flame.
   • Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the asafoetida and stir for a few seconds.
   • Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent with golden edges.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Cook the Masala Base

   • Add the tomato puree to the pan.
   • Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and salt.
   • Mix everything well and cook the masala on a medium-low heat for 6-8 minutes. Stir occasionally until the masala thickens and you see ghee separating from the sides.
4. 4

   Incorporate Yogurt

   • Reduce the heat to the lowest setting. Add the whisked curd to the masala.
   • Immediately start stirring continuously for 2-3 minutes. This is crucial to prevent the yogurt from curdling.
   • Continue to cook until the gravy thickens again and the ghee begins to surface.
5. 5

   Simmer the Sabzi

   • Add the cubed potatoes and the fried mangodi to the prepared gravy. Gently mix to coat them well with the masala.
   • Pour in 2 cups of hot water and give it a good stir. Increase the heat and bring the curry to a boil.
   • Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
   • Cook until the potatoes are fork-tender and the mangodi have softened and absorbed the flavors of the gravy. Check occasionally and add more hot water if the gravy becomes too thick.
6. 6

   Finish and Serve

   • Once the sabzi is cooked, turn off the heat. Stir in the garam masala powder.
   • Garnish with freshly chopped coriander leaves.
   • Let the sabzi rest, covered, for 5 minutes to allow the flavors to meld.
   • Serve hot with roti, paratha, or steamed rice.