Mangodi Aloo Sabzi

Name: Mangodi Aloo Sabzi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 80 g mangodi (broken into small pieces if large); 300 g potato (peeled and cut into medium cubes); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (grated); 1 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

7/10

A comforting Rajasthani-style potato curry with sun-dried moong dal mangodi simmered in a lightly spiced tomato-onion gravy. It cooks into a hearty sabzi that pairs beautifully with roti or plain rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

222 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the vegetables and mangodi.
1.Peel and cube the potato into medium pieces.
2.Finely chop the onion and tomatoes.
3.Slit the green chilies and grate the ginger.
4.Break the mangodi into smaller bite-size pieces if they are large.
fry · ~3 min
Fry the mangodi lightly.
Heat 1 tbsp oil in a pan over medium heat. Add the mangodi and fry until lightly golden and fragrant, then take them out to a plate.
TIPKeep the heat medium so the mangodi crisp up without turning dark.
temper · ~2 min
Make the tempering.
1.Add the remaining 1 tbsp oil to the same pan.
2.Add cumin seeds and let them crackle.
3.Add asafoetida and stir for a few seconds.
4.Add onion, green chili, and ginger.
saute · ~8 min
Cook the masala base.
1.Sauté the onion until soft and light golden, about 4 to 5 minutes.
2.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
3.Cook until the tomatoes soften and the masala looks pulpy and glossy.
TIPIf the masala sticks, splash in 1 to 2 tbsp water instead of adding more oil.
simmer · ~18 min
Simmer the sabzi.
1.Add the potato cubes and fried mangodi to the pan and mix well with the masala.
2.Pour in the water and stir well.
3.Cover and cook on low to medium heat until the potatoes are tender and the mangodi soften, about 15 to 18 minutes.
4.Stir once or twice during cooking so nothing catches at the bottom.
garnish · ~2 min
Finish with garam masala and coriander leaves.
Uncover the pan and check the consistency. Add garam masala and simmer 2 more minutes if needed, then sprinkle coriander leaves on top.
serve
Serve the mangodi aloo sabzi hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Lightly fry the mangodi only until golden and nutty; over-browning can make them taste bitter after simmering.
2
Cut the potatoes into even medium cubes so they finish cooking at the same time as the mangodi softens.
3
Cook the onion-tomato masala until glossy before adding water; this prevents a raw, sharp gravy.
4
If the sabzi thickens too much as the mangodi absorbs liquid, add a small splash of hot water and simmer briefly.
5
For the best texture, rest the sabzi 5 minutes after cooking so the mangodi fully soak up the spiced gravy.
6
This sabzi tastes even better after a few hours, making it a good make-ahead option for lunchboxes or thali meals.

RECIPE VARIATIONS