aloo mangodi sabzi recipe

Aloo Mangodi Recipe – Aloo Badi Recipe – Tari Bari Sabzi – Mithauri

Aloo Mangodi Recipe – Aloo Badi Recope – Tari Bari Sabzi – Mithauri

Aloo mangodi or aloo badi is one of the most common and relished sabzi from the cuisine of Rajasthan. Rajasthani cuisine is famous for its spicy and super rich food. But because of its scrumptious taste and tantalizing flavors, this aloo mangodi sabzi is also famous in Northern part of India. The preparation of aloo badi is not at all difficult.

This sabzi is kept thin in consistency, usually, though you can adjust the consistency of gravy as per your desire. Just follow the below given recipe with step-by-step pictures to make perfect aloo mangodi curry and impress your dear ones. Enjoy!

Directions

Getting ready:

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chillies and ginger and place them in to a mixer jar. Put the lid on and grind everything into fine paste. Transfer the paste to a bowl.

aloo mangodi recipe

Peel the potatoes with the help of a peeler and place them in a bowl filled with water. Then chop the potatoes in small chunks and keep them in another bowl.

aloo mangodi recipeMaking:

Place a pan on flame and pour ½ tbsp of oil into it. When the oil gets heated, add mangodis. Roast the mangodis until they become golden brown in colour while stirring constantly. When the mangodis turn golden brown, turn off the flame and keep them aside.

aloo mangodi recipe

Now place a pressure cooker on flame and heat 1-2 tbsp of oil in it. When the oil is sufficiently hot, splutter asafoetida and cumin seeds. After sauteing the cumin seeds, add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder as well. Mix everything really well and saute the masala until the oil starts separating from its edges. Keep stirring the masala at regular intervals.

aloo mangodi recipe

After 3-4 minutes, when the masala is roasted aptly, add chopped potatoes and mangodis and saute them for 2 minutes by stirring constantly until the potatoes and mangodi gets nicely coated with the masala.

aloo mangodi recipe

Now add 2 cups of water into the sabzi followed by salt and mix really well. Put the lid on and pressure cook the sabzi until a whistle is released. After that, reduce the flame to low and cook the sabzi for 2 to 3 minutes more.

aloo mangodi recipe

After 2 minutes, turn off the flame and let the pressure escape on its own. Now take off the lid, add garam masala and green coriander into it and mix everything really well. Aloo mangodi sabzi is now ready, transfer it to a serving bowl.

aloo mangodi recipeServing:

Serve this tantalizing and lip-smacking aloo mangodi sabzi steaming hot along with chapatti, parantha or rice. Enjoy!

Suggestion

  • If you are using urad dal mangodi then slightly crush them before frying because they are big in size.
  • For 4-5 members

Aloo Mangodi Recipe - Aloo Badi Recipe aloo mangodi sabzi recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 4 (medium sized) (250 grams)
  • mangodi – 1 cup (100 grams)
  • Tomatoes – 3 (medium sized)
  • Green chilies – 2
  • Ginger baton – 1 inch
  • Cumin seeds - ½ tsp
  • Asafoetida – 1-2 pinches
  • Turmeric powder - ½ tsp
  • Red chilly powder – less than ¼ tsp
  • Coriander powder – 1 tsp
  • Garam masala - less than ¼ tsp
  • Salt – 1 tsp or to taste
  • Green coriander – 1 tbsp (finely chopped)
  • Oil – 2 tbsp
Instructions
  1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chillies and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  2. Peel the potatoes with the help of a peeler and place them in a bowl filled with water. Then chop the potatoes and keep them in another bowl.
  3. Place a pan on flame and pour ½ tbsp of oil into it. When the oil gets heated, add mangodi into it. Keep stirring continuously and roast the mangodi until they become golden brown in colour. Mangodi have turned golden brown, turn off the flame and keep it aside.
  4. Now place a pressure cooker on flame and pour 1-2 tbsp of oil into it. When the oil gets heated, add asafoetida and cumin seeds into it. After sauteing the cumin seeds, add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges. Keep stirring the masala in-between.
  5. After 3-4 minutes, masala will get roasted aptly. Then add chopped potatoes and mangodi into it and saute them for 2 minutes by stirring constantly so that the potatoes and mangodi gets nicely coated with the masala.
  6. Now add 2 cups of water into the sabzi along with salt. Mix it really well. Put the lid on and cook the sabzi until a whistle is released. After that, reduce the flame to low and cook the sabzi for 2-3 minutes more.
  7. After 2 minutes, turn off the flame and let the pressure escape on its own. After a while. Pressure will be settled. Take off the lid, add garam masala and green coriander into it. Mix everything really well. Aloo mangodi sabzi is now ready, transfer it to a bowl.
  8. Serve this tantalizing and lip-smacking aloo mangodi sabzi steaming hot along with chapatti, parantha or rice. Enjoy!

 

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