Go Back Email Link
–+ servings
tazi mangodi ki sabji
Print Recipe
5 from 2 votes

Tazi Mangodi Ki Sabji / Mangochi / Karara

Small deep fried pakodas in thin tomato gravy
Prep Time10 minutes
Cook Time20 minutes
Course: dinner, Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: karara, kofta, mangochi, pakodi, sabji, tazi mangodi ki sabji
Servings: 5 person
Calories: 336kcal
Author: Anjana Chaturvedi

Ingredients

for the pakodi

  • 1 cup Yellow Lentil / Moong Daal (dhuli huee)
  • 2 Green Chillies / Hari Mirch
  • 1 inch Ginger / Adrak
  • 1/4 tsp Asafoetida / Hing powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • To taste Salt / Namak
  • 1/2 tsp Cumin Seeds / Sabut Jeera

For The Puree

  • 3 big Tomatoes / Tamatar
  • 2 Green Chillies / Hari Mirch
  • 1 tsp Ginger / Adrak

Ist tempering

  • 4 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 2 Cloves / Lavang
  • 2 Green Cardamom / Hari Elaichi
  • 1 Bay leaf/ Tejpatta
  • 1 tsp Red Chili Powder/ Laal Mirch
  • 1 tsp Kashmiri Chili powder
  • 3/4 tsp Turmeric/Haldi

For the Gravy

  • To Taste Salt / Namak
  • 1/4 tsp Black Salt / Kala Namak
  • 4 cup Water / Paani
  • 1/2 cup Sour Yogurt/ dahi
  • 1/3 cup Green Peas / Hari Matar optional
  • 1 tbsp lemon juice
  • hand ful Fresh Coriander / Cilantro / Hara Dhaniya
  • 1/3 tsp Garam Masala Powder

final tadka

  • 2 tbsp Desi Ghee OR oil
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 2 dried whole red chilies
  • 1/2 tsp Kashmiri Chilli Powder

Instructions

For the pakodi/ mangodi

  • Wash and soak the yelow lentil for minimum 4 hour or overnight.
  • Drain the water and add in the mixer jar with chopped green chili, ginger , asafoetida and grind to make a medium thick smooth paste.
  • Take out the paste in a bowl and add salt, chili powder and whisk it well to make it fluffy and light.
  • Heat enough oil in a deep wide pan and drop small nuggets/ pakodis in medium hot oil And deep fry till golden brown from both the sides.
  • Take out the fried mangodi/ pakodi in a bowl when done.

Gravy

  • Chop tomatoes in big chunks, grind along with green chili and ginger and make a smooth paste.
  • Heat oil in a big pan and when it become hot add cumin seeds.
  • When cumin become golden add bay leaf, cloves, cardamom and asafoetida.
  • Now switch off the flame for a minute.
  • Add the chili powder, kashmiri chili, turmeric, coriander powder and stir to mix.
  • Start the flame and add the tomato puree in the tempering, stir to mix.
  • Cover with a lid and cook on low heat till oil start separating.
  • Whisk the curd with a cup of water and add in the pan.
  • Add some more water to adjust the consistency of the gravy, add both the salts.
  • Now let the gravy simmer for 10 minutes.
  • Now add the fried pakodis in the gravy and mix.
  • Cover with a lid and simmer for about 10 minutes or till the pakodis become soft and absorb the gravy.
  • Add lemon juice , garam masala and fresh coriander and mix.

final tadka

  • - heat 2 tbsp ghee or oil in a small pan
  • add cumin, asafoetida and let it crackle. then switch off the heat.
  • Now add the whole red chilies and kashmiri chili powder
  • Pour the tadka in the curry and mix.
  • Now switch off the heat and cover the pan for few minutes so it will absorb the flavour of the tadka.
  • Serve tazi mangodi ki sabji with paratha , poori or roti .

Nutrition

Calories: 336kcal | Carbohydrates: 31g | Protein: 12g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 286mg | Potassium: 519mg | Fiber: 15g | Sugar: 4g | Vitamin A: 599IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 4mg