Papad Mangodi ki Sabzi
A homestyle Rajasthani curry where crisp papad and nutty mangodi simmer in a lightly spiced yogurt gravy. It comes together with pantry staples and tastes especially good with roti or plain rice.
For 4 servings
- prep · ~4 min
Break the papad and whisk the yogurt.
1.Break the papad into large bite-size pieces and keep aside.2.Whisk the yogurt until smooth.3.Mix in 0.5 cup water to loosen it slightly so it goes into the pan without curdling.TIPCold, thick yogurt can split quickly in the pan, so whisk it smooth before cooking. - saute · ~4 min
Toast the mangodi.
Heat the oil in a kadai over medium heat. Add the mangodi and cook, stirring often, until lightly golden and aromatic.
TIPKeep the heat medium so the mangodi toasts evenly and does not turn bitter. - temper · ~1 min
Make the tempering.
1.Add cumin seeds to the same pan and let them crackle.2.Add asafoetida, green chili, and ginger.3.Cook for 30 seconds until fragrant. - saute · ~1 min
Add the ground spices.
Lower the heat and add turmeric powder, red chili powder, and coriander powder. Stir for a few seconds so the spices bloom without burning.
TIPIf the pan looks dry, splash in a little water before adding the spices. - simmer · ~6 min
Cook the yogurt gravy.
1.Pour in the whisked yogurt slowly, stirring continuously.2.Add the remaining water and salt.3.Cook on low heat until the gravy looks smooth and comes to a gentle simmer.TIPStir continuously while adding yogurt to keep the gravy smooth. - simmer · ~12 min
Simmer until the mangodi is tender.
Cover and cook on low heat until the mangodi softens and the gravy thickens slightly. Stir once or twice during cooking.
- assemble · ~2 min
Add the papad and finish the sabzi.
Add the broken papad pieces and garam masala. Simmer for 1 to 2 minutes, just until the papad softens a little but still keeps some texture.
TIPAdd the papad at the end so it does not dissolve fully into the gravy. - garnish
Garnish with coriander leaves.
- serve
Serve hot with roti or 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 until lightly golden before adding liquids; this deepens flavor and helps it hold shape while simmering.
- 2Keep the heat low when adding yogurt and stir continuously, or the gravy can split.
- 3If your yogurt is very sour, add a splash more water to keep the gravy balanced and mellow.
- 4Add papad only in the last 1 to 2 minutes so it softens slightly without disappearing into the curry.
- 5Break papad into larger pieces rather than small shards so you get some bite in each serving.
- 6This sabzi thickens as it sits, so loosen leftovers with a little hot water while reheating.
Adapt it for your goals.
Low-oil
Dry-roast the mangodi first and reduce the oil in the tempering; you still get a flavorful curry with a lighter finish.
spicierSpicier
Add an extra green chili or a little more red chili powder for a sharper heat that stands up well to the tangy yogurt gravy.
garlic onionGarlic-onion
For a less traditional but fuller-bodied version, saute a little chopped onion and garlic after the cumin before adding spices.
veganVegan
Use a plain unsweetened plant-based yogurt that can handle simmering; it gives a similar tangy gravy for dairy-free meals.
Why this is on our healthy list.
Lentil-Based Protein
Mangodi made from moong lentils adds plant protein and makes the sabzi more satisfying than a gravy alone.
Digestive Spices
Cumin, ginger, asafoetida, and coriander are classic spices used in this dish that support a warming, digestion-friendly profile.
Probiotic Dairy Base
The yogurt base brings the qualities of cultured dairy while also adding a pleasant tang that keeps the curry light rather than heavy.
Frequently asked questions
It usually splits if the heat is too high or the yogurt is added too quickly. Whisk it smooth with some water first, keep the flame low, and stir constantly while pouring.
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