Mangodi Aloo Sabzi
A traditional Rajasthani curry featuring sun-dried moong dal nuggets (mangodi) and tender potatoes simmered in a tangy, spiced tomato-yogurt gravy. This rustic and flavorful dish is a perfect comfort food, best enjoyed with hot chapatis or parathas.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Fry the Mangodi
- b.Heat 3 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the moong dal mangodi and shallow-fry, stirring continuously for 3-4 minutes, until they turn a consistent golden brown. Be careful not to burn them.
- d.Remove the fried mangodi with a slotted spoon and set them aside on a plate.
- 2
Step 2
- a.Prepare the Tempering and Sauté Aromatics
- b.In the same pan, add the remaining 1 tablespoon of ghee if needed. Heat it over medium flame.
- c.Add the cumin seeds and let them splutter for about 30 seconds.
- d.Add the asafoetida and stir for a few seconds.
- e.Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent with golden edges.
- f.Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala Base
- b.Add the tomato puree to the pan.
- c.Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and salt.
- d.Mix everything well and cook the masala on a medium-low heat for 6-8 minutes. Stir occasionally until the masala thickens and you see ghee separating from the sides.
- 4
Step 4
- a.Incorporate Yogurt
- b.Reduce the heat to the lowest setting. Add the whisked curd to the masala.
- c.Immediately start stirring continuously for 2-3 minutes. This is crucial to prevent the yogurt from curdling.
- d.Continue to cook until the gravy thickens again and the ghee begins to surface.
- 5
Step 5
- a.Simmer the Sabzi
- b.Add the cubed potatoes and the fried mangodi to the prepared gravy. Gently mix to coat them well with the masala.
- c.Pour in 2 cups of hot water and give it a good stir. Increase the heat and bring the curry to a boil.
- d.Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
- e.Cook until the potatoes are fork-tender and the mangodi have softened and absorbed the flavors of the gravy. Check occasionally and add more hot water if the gravy becomes too thick.
- 6
Step 6
- a.Finish and Serve
- b.Once the sabzi is cooked, turn off the heat. Stir in the garam masala powder.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the sabzi rest, covered, for 5 minutes to allow the flavors to meld.
- e.Serve hot with roti, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent yogurt from curdling, always whisk it well until smooth, add it on low heat, and stir continuously until it's well incorporated into the masala.
- 2Frying the mangodi until golden brown is essential for a nutty flavor and to ensure they don't become mushy in the gravy.
- 3Using hot water helps maintain the temperature of the curry, ensuring the potatoes and mangodi cook evenly.
- 4For a richer flavor, you can crush a few fried mangodi and add the powder to the gravy to thicken it and enhance the taste.
- 5This dish tastes even better the next day as the mangodi fully absorbs the spices. Reheat gently before serving.
Adapt it for your goals.
Jain Version
To make a Jain-friendly version, omit the onion and ginger-garlic paste. The flavor will be different but still delicious, relying more on tomatoes, asafoetida, and other spices.
Add VegetablesAdd Vegetables
You can add other vegetables like green peas or carrots along with the potatoes for added nutrition and texture.
No YogurtNo Yogurt
If you prefer to avoid yogurt, you can increase the amount of tomatoes and add a teaspoon of amchur (dry mango powder) at the end for tanginess.
Pressure Cooker MethodPressure Cooker Method
To save time, you can make this dish in a pressure cooker. Follow all steps until adding water, then pressure cook for 2-3 whistles on medium heat. Let the pressure release naturally.
Why this is on our healthy list.
Rich in Plant-Based Protein
The star ingredient, moong dal mangodi, is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Dietary Fiber
Both moong dal and potatoes contribute dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Provides Essential Minerals
This dish is a good source of minerals like potassium from potatoes and tomatoes, and iron and magnesium from moong dal, which are vital for heart health, energy production, and nerve function.
Gut-Friendly
The use of curd (yogurt) introduces probiotics to the dish, which can help improve gut health and digestion. Spices like asafoetida and cumin are also known for their digestive properties.
Frequently asked questions
One serving of Mangodi Aloo Sabzi contains approximately 320-360 calories, depending on the amount of ghee used and the size of the potatoes.