Matar Mangodi Sabzi with Steamed Basmati Rice

Instructions

1. 1

   Fry the Mangodi

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the moong dal mangodi and shallow-fry for 3-4 minutes, stirring continuously, 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 Masala Base

   • In the same pan with the remaining oil, add the cumin seeds. Once they begin to splutter (about 30 seconds), add the asafoetida.
   • Immediately add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
3. 3

   Cook the Gravy

   • Reduce the heat to low. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from curdling.
   • Once the curd is well incorporated, add the tomato puree. Increase the heat to medium and cook for 4-5 minutes until the mixture thickens.
   • Add all the powdered spices: turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Mix well and cook for 3-4 minutes, until you see oil separating from the masala.
4. 4

   Simmer the Sabzi

   • Add the fried mangodi and green peas to the cooked masala. Stir gently for a minute to coat them well.
   • Pour in 2.5 cups of hot water and stir. Bring the curry to a rolling boil.
   • Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
   • Cook until the mangodi becomes soft and tender. You can check by pressing one with the back of a spoon; it should break easily.
5. 5

   Finish and Garnish

   • Once the mangodi is cooked through, sprinkle the garam masala over the curry and mix gently.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the sabzi rest for at least 5 minutes before serving. This allows the flavors to meld and the gravy to thicken slightly.