Mangodi Sabzi with Jowar Roti

Instructions

1. 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. 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. 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. 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. 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. 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.