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5 from 5 votes

Aloo Mangodi Ki Subzi /Tari Bari + Video

Aloo Mangodi Ki Sabzi- Thin and mildly spiced potato and lentil nuggets curry - Specialty from Rajasthan

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Main Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo mangodi ki sabzi, aloo vadi ki sabzi
Servings: 5
Author: Anjana Chaturvedi


  • 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


  • 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.


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