Palak Mangodi recipe – Spinach Curry with Mangodi
Palak Mangodi is a lip smacking variation in the usually simple Palak recipe. The mangodi drenched in spinach gravy are not only healthy but also look very appetizing . Enjoy a bowl full of Palak mangodi for lunch or dinner. I am sure it will satisfy your hunger pangs.
Here is a quick and easy recipe with pictures to make Yummy Palak Mangodi sabzi and have a delightful meal. Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.
Directions
Getting ready:
Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. To boil the spinach, heat a vessel and put the spinach leaves into it along with 3-4 tbsp of water. Let it cook for 3-4 minutes and stir it in-between. Now turn off the flame and drain out the excess water and prepare puree of it in mixer grinder. Transfer spinach puree in a bowl.
Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
Making:
Place a cooker on flame and pour 2-3 tsp of oil into it. Add the mangodi into it and saute them by stirring constantly until they turn golden brown in colour.
Pour a cup of water into it followed by ½ tsp salt. Mix it properly. Put the lid on and cook the mangodi until the cooker releases a whistle then reduce the flame to low and cook it for 3-4 minutes. After 4 minutes, turn off the flame and let the pressure escape on its own.
Meanwhile, prepare the spinach gravy. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder. Saute the spices on low flame to prevent them from burning.
After that, add 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.
Oil has started leaving from the sides of the masala, add spinach puree, boiled mangodi along with its water, salt and green coriander. Mix everything really well and cook the curry for 1-2 minutes in open so that the mangodi absorbs the spices really well.
Spinach curry with mangodi is now ready, turn off the flame and transfer it to a bowl.
Serving:
Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.
- Spinach – 250 grams
- Mangodi - ½ cup (50 grams)
- Tomatoes – 2
- Green chilies – 2
- Ginger baton - ½ inch
- Green coriander – 2-3 tbsp (finely chopped)
- Oil – 2-3 tbsp
- Cumin seeds - ½ tsp
- Coriander powder – 1 tsp
- Turmeric powder – less than ¼ tsp (optional)
- Asafoetida – 1 pinch
- Salt – less than 1 tsp or to taste
- Red chilly powder - ¼ tsp
- Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. To boil the spinach, heat a vessel and put the spinach leaves into it along with 3-4 tbsp of water. Let it cook for 3-4 minutes and stir it in-between. Now turn off the flame and drain out the excess water and prepare puree of it in mixer grinder. Transfer spinach puree in a bowl.
- Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
- Place a cooker on flame and pour 2-3 tsp of oil into it. Add the mangodi into it and saute them by stirring constantly until they turn golden brown in colour.
- Pour a cup of water into it followed by ½ tsp salt. Mix it properly. Put the lid on and cook the mangodi until the cooker releases a whistle then reduce the flame to low and cook it for 3-4 minutes. After 4 minutes, turn off the flame and let the pressure escape on its own.
- Meanwhile, prepare the spinach gravy. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder. Saute the spices on low flame to prevent them from burning.
- After that, add 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.
- Oil has started leaving from the sides of the masala, add spinach puree, boiled mangodi along with its water, salt and green coriander. Mix everything really well and cook the curry for 1-2 minutes in open so that the mangodi absorbs the spices really well.
- Spinach curry with mangodi is now ready, turn off the flame and transfer it to a bowl.
- Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.
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