A classic Rajasthani curry made with sun-dried moong dal nuggets (mangodi) simmered in a tangy yogurt-based gravy. This rustic and flavorful dish is a staple in Marwari cuisine and pairs perfectly with hot rotis or bajra roti.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Homestyle mangodi ki sabzi with protein-packed omelette and soft roti – a perfectly spiced, comforting meal!
This marwari dish is perfect for lunch. With 763.13 calories and 36.34g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Full-fat, whisked until smooth)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Garam Masala
2.5 cup Water (Preferably hot)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Fry the Mangodi
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the moong dal mangodi and shallow-fry, stirring frequently, for about 3-4 minutes until they turn a deep golden brown and become aromatic.
Remove the fried mangodi with a slotted spoon and set aside on a plate.
2
Prepare the Masala Base
In the same pan, add the remaining 2 tablespoons of ghee. Once hot, add the cumin seeds and allow them to splutter.
Add the hing, followed immediately by the finely chopped onion.
Sauté the onions for 5-6 minutes until they are soft, translucent, and lightly browned at the edges.
Add the ginger paste, garlic paste, and slit green chilies. Cook for 1 minute until the raw aroma disappears.
3
Cook the Gravy
Add the tomato puree to the pan. Cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the masala.
Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute until the spices are fragrant.
4
Incorporate the Yogurt
Reduce the heat to the absolute lowest setting. This is crucial to prevent the curd from splitting.
Add the well-whisked curd to the pan. Immediately start stirring continuously in one direction for 2-3 minutes.
Continue stirring until the curd is fully incorporated and the gravy comes to a gentle simmer. Do not stop stirring during this process.
5
Simmer the Curry
Pour in 2.5 cups of hot water and add salt. Stir well to combine.
Bring the gravy to a rolling boil over medium-high heat.
Once boiling, add the fried mangodi to the gravy.
Cover the pan, reduce the heat to low, and let it simmer for 10-15 minutes, or until the mangodi are soft and have absorbed the flavors. Check by pressing one with a spoon; it should break easily.
6
Finish and Serve
Once the mangodi is cooked, turn off the heat. Sprinkle the garam masala over the curry and stir gently.
Garnish with freshly chopped coriander leaves.
Let the sabzi rest for 5 minutes before serving. Serve hot with bajra roti, phulka, or steamed rice.
235cal
16gprotein
5gcarbs
16gfat
Ingredients
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
