Aloo Mangodi ki Sabzi is a popular Rajasthani dish. It is ideal to pair with steamed rice or chapati. It is a semi-dry side dish made using dried nuggets and potato.
What is Mangodi ?
Mangodi is a dried lentil nugget used in dry lands of Rajasthan. It is usually made of moong or urad dal. The people of Rajasthan make these and store them at home. They use them regularly in cooking sabzis and other dishes. They make a good replacement when vegetables are not easily available during summer.
The lentil is soaked for a couple of hours, it is then made into a paste, seasoned with some spices and it is spread on a sheet in the sun for a couple of days. They are stored and used as and when required.
The first time I had mangodi ki sabzi was at a Rajasthani city like entertainment place made here. Later, it was during my Jaipur trip I found it commonly in the thali meals. A few months back, while shopping online, I found these ready made mangodis and bought a packet of them to try at home.
How to use Mangodi ?
Mangodi can be used in stir fry, curries and pulaos. It is ideal to use in curries along with other vegetables. Here, mangodi is fried in oil to a golden colour. Later, it is cooked along with the potato pieces. They may be crushed and added. As the one I have are small in size, I just added them.
What goes in the Aloo Mangodi Sabzi ?
- Potato : It is one of the the essentials in making the sabzi.
- Mangodi : Mangodi is available in the super market. It is ideal to store a packet ot it as it is useful when we do not have any vegetables
- Onion
- Oil : Any neutral oil is ideal.
- Ginger garlic paste : It can be made in a small quantity using the small jar.
- Cumin
- Chilli powder: If the chilli powder is too spicy, be mindful while using it.
- Coriander powder: You can use a good quality one from the market. Store it in a tight container.
- Salt
Can I make mangodi at home?
Yes, you can make it during the summer time. It is a regular affair in Rajasthan to make it during summer. Moong dal is soaked overnight. It is then made into a paste with very little water. To the batter, salt is added and well beaten for sometime. It is then put as small droplets on a tray and dried in the sun for two or three days. It is then stored and used as required.
Print Recipe
Aloo Mangodi ki Sabji
Ingredients
Method
- Wash, peel the skin and cut the potato into cubes.
- Cut onions and keep them aside.
- Make a paste of ginger and garlic.
- Take oil in a pan, add mangodi and shallow fry them Once they are golden in colour, remove and put them aside.
- Now, add cumin, as it splutters put onion to it. Saute for a few seconds. Put the ginger garlic paste to it and continue to saute for sometime.
- Add potato pieces and fried mangodi pieces to it. Let cook for sometime. You may add salt at this stage.
- Once the potato pieces are cooked, add chillo powder and coriander powder to it.
- Finally, garnish with coriander leaves .
- Aloo Mangodi Sabji is ready to serve.
Pin it for later:
If you ever make this Aloo Mangodi ki Sabzi, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected. Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon. Happy Cooking !
Leave a Reply