Mangodi Sabzi with Egg
A unique Rajasthani curry where crispy fried moong dal nuggets (mangodi) are simmered in a spicy tomato and onion gravy. The addition of poached eggs makes it a hearty and protein-rich meal.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Fry the Mangodi
- b.Heat 4 tablespoons of oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the moong dal mangodi and fry, stirring frequently, for 3-4 minutes until they are evenly golden brown and aromatic.
- d.Using a slotted spoon, remove the fried mangodi and set them aside on a plate.
- 2
Step 2
- a.Prepare the Gravy Base (Tadka)
- b.In the same pan, add the remaining 2 tablespoons of oil. If there isn't enough, add more to make up the amount.
- c.Once the oil is hot, add the cumin seeds and allow them to crackle. Immediately add the hing and sauté for 10 seconds.
- d.Add the finely chopped onions and cook for 6-7 minutes, stirring occasionally, until they become soft and light golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to cook the spices without burning them.
- c.Add the whisked curd to the pan. Stir continuously and vigorously for 2-3 minutes to prevent it from curdling and to integrate it smoothly into the masala.
- d.Pour in the tomato puree and add salt. Increase the heat to medium and cook for 5-6 minutes, until the masala thickens and you see oil separating at the edges.
- 4
Step 4
- a.Simmer the Curry
- b.Add the fried mangodi to the prepared gravy and mix gently to coat them well.
- c.Pour in 2.5 cups of warm water and stir. Bring the curry to a rolling boil over high heat.
- d.Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes. This allows the mangodi to soften and absorb the flavors of the gravy.
- 5
Step 5
- a.Poach the Eggs
- b.Uncover the pan. The gravy should have thickened slightly. Use a spoon to create 4 small wells or spaces in the simmering gravy.
- c.Gently crack one egg into each well, being careful not to break the yolk. Space them out evenly.
- d.Do not stir the curry after adding the eggs. Cover the pan again and let the eggs poach for 5-7 minutes, or until the whites are fully set and the yolks are cooked to your liking (runny or firm).
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry.
- c.Let the sabzi rest for 5 minutes before serving. This allows the flavors to meld together.
- d.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 the curd from curdling, ensure it's at room temperature, whisked well, and added on low heat while stirring continuously.
- 2Frying the mangodi until golden is crucial for flavor and texture; under-fried mangodi can become pasty in the gravy.
- 3Using warm water for the gravy helps maintain the cooking temperature and results in a better texture.
- 4Avoid stirring after adding the eggs to allow them to poach perfectly and maintain their shape.
- 5The gravy will naturally thicken as the mangodi absorb liquid. Adjust water if you prefer a thinner consistency.
Adapt it for your goals.
Vegan
Omit the eggs and replace the curd with 1/4 cup of cashew cream or a plant-based yogurt to make a delicious vegan version.
With VegetablesWith Vegetables
Add 1/2 cup of green peas or one diced potato along with the mangodi to make the curry more wholesome.
Spicier VersionSpicier Version
Increase the amount of green chilies or add 1/4 teaspoon of black pepper powder along with the garam masala for extra heat.
Creamier GravyCreamier Gravy
For a richer, restaurant-style gravy, add 2 tablespoons of fresh cream or cashew paste at the end of cooking.
Why this is on our healthy list.
Excellent Source of Protein
Combining moong dal mangodi and eggs creates a high-protein dish that supports muscle repair, growth, and keeps you feeling full and satisfied.
Aids in Digestion
Moong dal is a good source of dietary fiber, which promotes healthy digestion and regular bowel movements. Spices like hing and cumin also aid digestive processes.
Rich in Essential Nutrients
This dish is packed with vitamins and minerals. Eggs provide Vitamin D and B12, while onions, tomatoes, and spices offer antioxidants and other vital nutrients.
Provides Sustained Energy
The combination of complex carbohydrates from dal and protein from both dal and eggs provides a steady release of energy, preventing sudden spikes and crashes in blood sugar levels.
Frequently asked questions
Mangodi are small, sun-dried nuggets made from ground moong dal (split and skinned green gram). They are a staple in Rajasthani cuisine, used to add protein and texture to curries and vegetable dishes.