Mangodi Aloo Sabzi with Egg
A hearty and rustic Rajasthani-style curry featuring sun-dried lentil dumplings simmered with potatoes and hard-boiled eggs in a tangy yogurt-based gravy. It's a protein-packed, comforting dish that pairs beautifully with roti or steamed rice.
For 4 servings
- prep · ~10 min
Prepare the boiled eggs and potatoes.
1.Place eggs in a saucepan, cover with water, and boil for 10 minutes. Cool, peel, and halve.2.Boil the cubed potatoes in salted water until just tender (about 8 minutes). Drain and set aside.TIPDon't overcook the potatoes—they will simmer further in the gravy and can break apart. - fry · ~4 min
Fry the mangodi until golden.
1.Heat 1 tablespoon mustard oil in a kadai over medium heat.2.Add the mangodi and stir-fry continuously until they turn golden brown and crisp (3-4 minutes).3.Remove with a slotted spoon and set aside on a paper towel.TIPKeep the heat medium and stir constantly—mangodi burns quickly and turns bitter. - temper · ~9 min
Make the tempering.
1.In the same kadai, add the remaining 1 tablespoon mustard oil and heat until it reaches smoking point.2.Lower the heat, add cumin seeds and asafoetida. Let them crackle for 30 seconds.3.Add the chopped onions and sauté until deep golden brown (7-8 minutes). - saute · ~7 min
Build the masala base.
1.Add ginger-garlic paste and cook until the raw aroma disappears (1 minute).2.Add turmeric, red chili powder, and coriander powder. Sauté for 30 seconds.3.Pour in the tomato puree and cook, stirring often, until the oil separates from the masala (5-6 minutes). - simmer · ~15 min
Simmer the gravy with mangodi and potatoes.
1.Lower the heat completely. Slowly stir in the whisked yogurt, mixing continuously to prevent curdling.2.Add salt and 1.5 cups of water. Bring to a gentle simmer.3.Add the fried mangodi and boiled potatoes. Cover and simmer on low heat for 15 minutes, stirring occasionally.TIPAlways lower the heat before adding yogurt—high heat will split the gravy instantly. - mix · ~5 min
Finish and temper the dish.
1.Gently place the halved boiled eggs into the simmering gravy.2.Sprinkle garam masala and dry mango powder on top.3.Simmer uncovered for a final 5 minutes so the eggs absorb the flavors. - garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves over the top, and serve immediately with roti or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always soak mangodi in warm water for 10-15 minutes before frying — it softens the center for a better texture.
- 2Mustard oil must be heated to its smoking point to mellow its pungency and develop authentic Rajasthani flavor.
- 3Fry mangodi in batches if needed; overcrowding drops oil temperature and makes them greasy.
- 4Add yogurt off the heat and stir continuously to prevent curdling from temperature shock.
- 5Drop the halved eggs in last — simmering them too long makes them rubbery instead of tender.
- 6This curry thickens as it cools; adjust water by 2-3 tbsp if serving later to maintain desired consistency.
Adapt it for your goals.
Vegetarian
Omit the eggs entirely or replace them with fried paneer cubes added in the last step for a non-egg protein boost.
low oilLow-oil
Pan-fry mangodi in a non-stick pan with just 1 tsp oil instead of deep-frying, and use ghee instead of mustard oil for the tempering to cut fat while keeping flavor.
jainJain
Skip onion and garlic — use asafoetida generously, and replace onion with fennel seeds (1 tsp) and garlic with asafoetida in the tempering for a Jain-friendly version.
gluten freeGluten-free
The recipe is naturally gluten-free; just ensure your asafoetida brand is labeled gluten-free (some contain wheat flour).
Why this is on our healthy list.
Rich in Plant Protein
Mangodi (sun-dried moong dal) provides a concentrated source of plant-based protein and fiber, supporting muscle repair and digestive health.
Probiotic Boost from Yogurt
The yogurt-based gravy introduces live cultures that aid gut digestion, especially when yogurt is added at low heat to preserve beneficial bacteria.
Eggs for Complete Protein
Hard-boiled eggs supply high-quality complete protein with all essential amino acids, making this a satiating one-pot meal.
Anti-Inflammatory Spices
Turmeric, cumin, and asafoetida are known for their anti-inflammatory and digestive properties, enhancing nutrient absorption.
Frequently asked questions
Yes, store-bought sun-dried lentil dumplings work perfectly — just soak them briefly in warm water for 10 minutes before frying to rehydrate the interior.
