Papad Mangodi ki Sabzi with Makki di Roti

Instructions

1. 1

   Prepare Mangodi and Papad

   • Heat 3 tbsp of vegetable oil in a kadai or pan over medium heat. Add the moong dal mangodi and fry for 2-3 minutes, stirring frequently, until they turn golden brown and aromatic. Remove with a slotted spoon and set aside.
   • Roast the papads one by one over an open flame using tongs until they are crisp and lightly charred. Alternatively, microwave them for 30-45 seconds. Once cooled, break them into bite-sized pieces (about 1-2 inches) and keep aside.
2. 2

   Create the Yogurt Slurry

   • In a medium bowl, add the whisked yogurt and besan. Whisk thoroughly to ensure there are no lumps.
   • Add the turmeric powder, red chili powder, and coriander powder to the yogurt mixture. Add 1/2 cup of water and whisk again to form a smooth, thin slurry. Set aside.
3. 3

   Prepare the Tadka and Masala Base

   • In the same kadai, heat 2 tbsp of ghee over medium heat. Once hot, add the cumin seeds and let them splutter.
   • Add the asafoetida, followed by the finely chopped onion. Sauté for 4-5 minutes until the onions turn translucent and light golden.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until they become soft and mushy, and oil starts to separate from the masala.
4. 4

   Simmer the Curry

   • Reduce the heat to the lowest setting. Slowly pour the prepared yogurt slurry into the kadai, stirring continuously and vigorously with a whisk or spoon to prevent curdling.
   • Continue to stir constantly until the gravy comes to a gentle boil, which will take about 3-4 minutes. This step is crucial to get a smooth gravy.
   • Once boiling, add the fried mangodi, salt, and the remaining 1.5 cups of water. Stir well to combine.
   • Cover the kadai and let the curry simmer on low heat for 10-12 minutes, or until the mangodi are cooked through and tender. They should be easily breakable with a spoon.
   • Stir in the garam masala and crushed kasuri methi. Cook for one more minute.
5. 5

   Finish and Serve

   • Turn off the heat. Just before you are ready to serve, add the broken papad pieces to the hot gravy.
   • Gently mix them in. Do not over-mix or cook further, as the papad will quickly become soggy.
   • Garnish with freshly chopped coriander leaves. Serve immediately with hot phulkas, bajra roti, or steamed rice.