Mangodi Sabzi with Egg
A homestyle curry where sun-dried moong dal mangodi simmer in a gently spiced onion-tomato gravy with boiled eggs. It is hearty, rustic, and made for scooping up with roti or serving alongside a small portion of rice.
For 4 servings
- boil · ~12 min
Boil the eggs.
Place the eggs in a pan with water, bring to a boil, then cook until hard boiled. Cool, peel, and keep aside.
TIPA short rest in cold water makes the eggs easier to peel. - prep · ~5 min
Prepare the vegetables and spices.
Chop the onion and tomato, grate the ginger, crush the garlic, slit the green chili, and measure the spices so everything is ready before cooking.
- saute · ~4 min
Toast the mangodi.
Heat 1 tbsp oil in a pan over medium heat and sauté the mangodi until lightly golden and fragrant. Remove to a plate.
TIPLight toasting helps the mangodi hold shape and taste nuttier in the curry. - saute · ~12 min
Cook the masala base.
1.Heat the remaining oil in the same pan.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion and cook until light golden, 5 to 6 minutes.4.Add ginger, garlic, and green chili, then cook for 1 minute.5.Add tomato, turmeric powder, red chili powder, coriander powder, and salt.6.Cook until the tomatoes soften and the oil starts to separate, 4 to 5 minutes.TIPKeep the heat medium so the spices cook without burning. - simmer · ~15 min
Simmer the mangodi in the gravy.
Add the toasted mangodi and water to the pan. Mix well, cover, and simmer until the mangodi are tender and the gravy thickens slightly.
TIPStir once or twice during simmering so the mangodi do not stick to the bottom. - simmer · ~3 min
Add the eggs and finish the sabzi.
Halve the boiled eggs and place them gently into the curry. Sprinkle in garam masala and simmer for 2 to 3 minutes so the eggs warm through and take on the flavor of the gravy.
- garnish
Garnish with cilantro.
- serve
Serve hot.
Serve the mangodi sabzi with egg hot with roti, paratha, or a small portion of plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the mangodi only until lightly golden; over-browning can make them taste bitter in the gravy.
- 2Cook the onion-tomato masala until oil separates, or the curry will taste raw and flat.
- 3If your mangodi are older and very dry, add a splash more water and simmer a few extra minutes.
- 4Make small slits in the boiled eggs before adding them so the masala seeps in better.
- 5Stir gently after adding the eggs to keep the yolks from breaking into the curry.
- 6This sabzi thickens as it sits, so loosen leftovers with a little hot water while reheating.
Adapt it for your goals.
Spicier
Add an extra green chili or a bit more red chili powder if you want a hotter, more rustic curry for roti.
no eggNo-egg
Skip the boiled eggs for a simpler mangodi ki sabzi that stays traditional and fully vegetarian.
garlic freeGarlic-free
Omit garlic and lean a little more on ginger and cumin for a cleaner flavor profile.
gravy styleGravy-style
Add a little extra water and simmer slightly longer if you prefer more curry to serve with rice.
Why this is on our healthy list.
Protein-Rich Meal
Eggs and moong dal mangodi together make this sabzi more filling and supportive of muscle maintenance.
Includes Lentil Goodness
Mangodi made from moong dal bring plant-based protein and fiber, which can help make the meal satisfying.
Phytonutrients from Aromatics
Onion, tomato, ginger, garlic, and cilantro add beneficial plant compounds along with plenty of flavor.
Frequently asked questions
Yes, it is worth doing. Toasting improves the flavor and helps the mangodi stay intact instead of turning mushy too quickly.
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