Methi Mangodi Sabzi with Tikkad Roti

Instructions

1. 1

   Fry the Mangodi

   • Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mangodi and fry, stirring continuously, for 3-4 minutes until they turn a deep golden brown and become aromatic.
   • 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, add the remaining 2 tablespoons of oil.
   • Once the oil is hot, add the cumin seeds and let them splutter. Immediately add the hing and stir for a few seconds.
   • 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 chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Cook the Tomatoes and Spices

   • Add the tomato puree to the pan. Cook for 4-5 minutes, stirring occasionally, until the puree thickens and you see oil separating at the edges of the masala.
   • Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1-2 minutes, stirring constantly to prevent the spices from burning.
4. 4

   Incorporate Yogurt and Cook Mangodi

   • Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2 minutes. This prevents the curd from splitting.
   • Once the curd is fully incorporated into the masala, add the fried mangodi, hot water, and salt. Stir gently to combine.
   • Bring the mixture to a gentle boil, then cover the pan and simmer on low heat for 10-12 minutes, or until the mangodi are tender enough to be easily broken with a spoon.
5. 5

   Add Methi and Finish

   • Uncover the pan and add the chopped methi leaves. Mix well.
   • Cook uncovered for 5-7 minutes, stirring occasionally, until the methi leaves wilt completely and the sabzi reaches a semi-dry consistency with the masala coating the ingredients.
   • Sprinkle the garam masala over the top and give it a final mix.
   • Garnish with fresh coriander leaves and serve hot.