Aloo Mangodi

HOW TO MAKE ALOO MANGODI

Mangodi is made with skinless green gram. The procedure of making mangodi is, lentils are soaked in water for 5-6 hours. Then it is grind-ed and thick batter is made and with spices it is mixed. Then, small amount is kept on plastic sheet (say amount is similar to 2 peas sized). And then, they are dried in sunlight for 3-4 days. Then, it’s ready to use.

images (8)

Ingredients Required: –

  • Potatoes – 2 medium sized (peeled and cut in cubes)
  • Mangodi – 1/2 cup (slightly beaten by rolling pin)
  • Tomato – 1 medium (crushed)
  • Onion – 1 medium (peeled and chopped)
  • Green chilly – 1 (crushed)
  • Bay leaves (tej patta) – 2
  • Cinnamon (dalchini) stick – 1/2 inch peice
  • Cumin seeds – 1/2 tsp
  • Asafoetida – a pinch
  • Turmeric powder – 1/2 tsp
  • Dried coriander powder – 1/2 tsp
  • Garam Masala – 1/4 tsp
  • Salt – as per taste
  • Oil – 1 tbsp
  • Water – 1 cup
  • Fresh coriander leaves – 1 tbsp (chopped)

Procedure: –

  • First of all, take pressure cooker and heat oil in it.
  • Add cumin seeds, asafoetida, bay leaves and cinnamon stick.
  • Then add, onion and saute till it turns pink. Now add tomatoes and green chilly accompanied by turmeric powder and saute for 4-5 minutes.
  • Now add mangodi and saute it for 5 minutes.
  • Add potatoes and the species and once again mix well.
  • Add water and salt, place the lid and cook for 3 whistles and then off the flame.
  • After 5 minutes open it and garnish with coriander leaves.

Aloo mangodi

  • It’s ready… serve hot with chapati.

NansRecipe

Let's be Creative

You may also like...

1 Response

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: