Aloo Mangodi ki Sabzi- Thin and mildly spiced potato and lentil nuggets curry – Specialty from Rajasthan
Aloo Mangodi ki Sabzi- Rajasthani cuisine is famous for its spicy and rich food. Due to the hot climate fresh vegetables was not easily available in Rajasthan during hot summer months so mangodi and sun dried vegetables are preferred to make curries.
Mangodi /bari are sun dried lentil cakes or nuggets,they are made by soaked and ground lentils and then few spices are added into it to give taste and flavors.These mangodis are made on a polythene sheet and then sundried for 2-3 days and then they are roasted and used to make subzi and kadis.
This aloo mangodi curry is made thin like a soup ,but some also like it slightly thick ,depends on individual preference.This aloo mangodi subzi is best served with rice, aloo tehri ,khichdi and chapati.This aloo mangodi ki sabzi is a specialty from Rajasthan and Uttar Pradesh.In my community this is popular as tari bari ki sabzi and served with khichdi,tehri and roti.
I have also posted –
- how to make moong daal mangodi
- Methi mangodi Nu Shaak
- Aloo mangodi ki kadi
- Mangodi aloo matar ki tehri pulao.
- Missi Roti
- Gatta Ki Sabzi
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Aloo Mangodi Ki Subzi /Tari Bari
Aloo Mangodi Ki Sabzi- Thin and mildly spiced potato and lentil nuggets curry - Specialty from Rajasthan
Servings: 5
Ingredients
- 340 grams Potatoes / Aloo chopped
- 135 grams Tomatoes / Tamatar chopped
- 1 tsp Green Chillies / Hari Mirch chopped
- 1 tsp Ginger / Adrak chopped
- 1/2 cup Moong daal mangodi 65 Grams
- 2 tbsp Yogurt / Dahi
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 2 tsp Lemon Juice / Nimbu Ka Ras
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 3.5 cups Water / Paani
Tempering /waghar
- 2.5 tbsp Cooking Oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 2 Cloves / Lavang
- 3 Dried Red Chilli, Whole
Instructions
- Wash peel and chop potato in small pieces.
- Grind tomato,green chilies and ginger and make a paste.
- Heat oil in the pressure cooker and add mangodis and cumin seeds.
- Fry till mangodis and cumin become golden.
- Now add cloves ,asafoetida and whole red chilies and saute.
- Add tomato puree in the cooker and fry for a minute.
- Add all the dry spices and yogurt and saute till oil start separating from the masala.
- Now add chopped potatoes and stir for a minute.
- Add water and mix well.
- Now pressure cook on medium heat till 4 whistles (or till potato cooked completely)
- When it cool down then open and slightly mash the curry.
- Give it a boil on medium heat (with out covering the pan)
- Now add lemon juice and fresh coriander and serve hot.
Notes
Note- 1-Pressure cooking time depends on the size of potatoes and quality of mangodis. 2- If the mangodis are ready made then you can pressure cook or boil them before adding in the curry because sometimes ready made vadis have besan added in to it so they are not as soft as home made vadis as addition of besan makes them hard. 3-You can reduce the quantity of potatoes if you want to make it thinner ,but avoid making it too thick,as it taste best with a thin gravy,but you can adjust according to your taste.
4-Instead of making tomato puree you can also add chopped tomato,chili and ginger at step-6 Serving suggestions-serve aloo mangodi ki sabzi with khichdi, tahri ,daal rice combo and chapatis
4-Instead of making tomato puree you can also add chopped tomato,chili and ginger at step-6 Serving suggestions-serve aloo mangodi ki sabzi with khichdi, tahri ,daal rice combo and chapatis
Looks delicious
nice yummy curry.
Yummy subzi…
Yummm..love mangode ki sabji..missing having this..don't have mangode left in my pantry..we had brought some from india…don't like the once we get in the stores here