Tag Archives: mangodi recipe

Instant Moong dal Mangodi Sabzi – Steamed Moong dal Mangodi

Steamed Moong Dal Vadi Recipe – Steamed mangodi recipe – Instant Mangodi Sabzi

Instant Moong dal vadi is a quick recipe for making authentic vadis by steaming. These steamed and instant moong dal mangodis can be used for making any dry stir fried sabzi or any curry with gravy. These vadis can be prepared very easily and mangodi sabzi is a specialty of Rajasthan. Moong dal mangodi is nothing but a pakoda or vadi like snack prepared with soaked moong dal batter mixed with some spices.

Authentically, the moong dal batter is piped as small chunks, sun dried and then preserved in airtight containers for later use. These vadis are then deep fried and added to any dishes like lentils, stir fried sabzi and even in pulao. But today we have an instant and easy method for making the vadis in steam. Mangodis are not only handy but also taste super-tasty and devouring. So, try out this simple recipe with step-by-step instructions for making curry with steamed mangodis. Enjoy!

Directions

Getting ready:

Rinse the moong dal and soak in water. After this drain out the water and ground it coarsely.

mangodi sabziMaking:

Add some salt in dal and whisk for 2 to 3 minutes. The dal will get fluffy.

moong dal mangodi sabzi

Take water in a vessel and place it on flame to simmer.

moong dal mangodi sabzi

Place another small vessel inside this vessel and fill it water and place it on flame to simmer.

moong dal mangodi sabzi

Cover the sieve with a wet muslin cloth.

moong dal mangodi sabzi

Pinch small portion from the dough and make small vadis and place them on the plate.

moong dal mangodi sabzi

Keep the vadis at some distance. Cover the entire sieve with vadis. Now place this sieve over the vessel kept inside and cover. Let them simmer for 10 to 12 minutes on medium flame.

mangodi sabzi

Meanwhile, heat some oil in a wok or pan.

mangodi sabzi

When the oil is hot, add cumin seeds, asafoetida, turmeric powder, coriander powder, tomato-green chilly-ginger paste and 2 tsp lentil paste. Mix everything really well. Saute the masala until oil starts leaving its edges. Then add red chilly powder to the masala.

mangodi sabzi

Check the mangodis. Mangodis are cooked through, now let them cool down a little. Separate them from the cloth and place them on a bowl. Likewise prepare vadis from the rest of the batter as well.

mangodi sabzi

Masala is ready as well, add 2 cups of water, garam masala and salt to it. Let it simmer.

mangodi sabzi

When you see gentle boil in the gravy, drop the steamed vadis and some coriander to it. Let the vadis simmer in gravy for 3 to 4 minutes so that they absorb the spices well.

mangodi sabzi

Mangodi curry is now ready, transfer it to a bowl and garnish with some coriander sprigs.

mangodi sabziServing:

Serve this steaming hot and sumptuous moong dal mangodi sabzi with chapatti, parantha or rice and relish eating.

For making Stir Fried Sabzi

Oil – 1 to 2 tbsp
Cumin seeds – ¼ tsp
Asafoetida – 1 pinch
Ginger – ½ inch piece (grated)
Coriander powder – ½ tsp
Red chilly powder – less than ½ tsp
Salt – less than ¼ tsp or to taste
Dry Mango powder – less than ¼ tsp
Green coriander – 1 to 2 tbsp

Directions

Making:

1. Heat 1 to 2 tbsp oil in a wok or pan. When the oil is hot, splutter cumin seeds and asafoetida.

mangodi sabzi

After the seeds crackle, add grated ginger, coriander powder and steamed vadis. Saute for a while. Then add salt, red chilly powder, dry mango powder and some green coriander to the wok. Mix everything really well. Stir constantly and sauté the vadis for 1 to 2 minutes so that the vadis are coated well with the masala.

mangodi sabzi

Stir fried mangodi is ready, turn off the flame and transfer the vadis to a serving bowl.

mangodi sabziServing:

Steamed moong dal mangodi sabzi in gravy and stir fried mangodi .i.e. snacks is now ready. Serve this sabzi with chapatti, parantha, naan or rice and serve the dry stir fried mangodis as snack with a steaming tea or coffee.

Suggestions:

  • Don’t add water while grinding the lentil.
  • Whisk the dal really well until it gets fluffy to get soft and perfect vadis.
  • For 4 members
  • Time – 50 minutes

Instant Moong dal Mangodi Sabzi – Steamed Moong dal Mangodiinstant moong dal mangodi sabzi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal – 1 cup
  • Salt – ¼ tsp (mix in lentil)
  • Tomatoes – 4
  • Green chilly – 2
  • Ginger – ½ inch piece
  • Oil – 3 to 4 tbsp
  • Green coriander – 3 to 4 tbsp
  • Coriander powder – 1 tsp
  • Garam masala – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Asafoetida – 1 pinch
  • Salt – 1 tsp or to taste
Instructions
  1. Rinse the moong dal and soak in water. After this drain out the water and ground it coarsely.
  2. Add some salt in dal and whisk for 2 to 3 minutes. The dal will get fluffy.
  3. Take water in a vessel and place it on flame to simmer.
  4. Place another small vessel inside this vessel and fill it water and place it on flame to simmer.
  5. Cover the sieve with a wet muslin cloth.
  6. Pinch small portion from the dough and make small vadis and place them on the plate.
  7. Keep the vadis at some distance. Cover the entire sieve with vadis.
  8. Now place this sieve over the vessel kept inside and cover. Let them simmer for 10 to 12 minutes on medium flame.
  9. Meanwhile, heat some oil in a wok or pan.
  10. When the oil is hot, add cumin seeds, asafoetida, turmeric powder, coriander powder, tomato-green chilly-ginger paste and 2 tsp lentil paste. Mix everything really well.
  11. Saute the masala until oil starts leaving its edges. Then add red chilly powder to the masala.
  12. Check the mangodis. Mangodis are cooked through, now let them cool down a little.
  13. Separate them from the cloth and place them on a bowl. Likewise prepare vadis from the rest of the batter as well.
  14. Masala is ready as well, add 2 cups of water, garam masala and salt to it. Let it simmer.
  15. When you see gentle boil in the gravy, drop the steamed vadis and some coriander to it.
  16. Let the vadis simmer in gravy for 3 to 4 minutes so that they absorb the spices well.
  17. Mangodi curry is now ready, transfer it to a bowl and garnish with some coriander sprigs.
  18. Serve this steaming hot and sumptuous moong dal mangodi sabzi with chapatti, parantha or rice and relish eating.

 

Aloo Baingan Mangodi Recipe-Aloo Baingan Wadi Ki Subzi

Aloo Baingan Mangodi Recipe – Aloo Baingan Wadi Ki Subzi

Aloo baingan mangodi sabzi, prepared with potatoes and eggplant along with moong dal mangodi is one of the sabzi which can be prepared quickly and also taste super delectable. In this recipe of aloo baingan, moong dal mangodis are cooked along with potatoes and brinjals and seasoned with desi spices. So, it’s potatoes again but this time we have used them with brinjals and mangodis. Today’s recipe is a simple yet flavorful and tempting dish. Potato brinjals always make an amazing combination and this little variation of adding mangodis to the sabzi make it super duper scrumptious.

We can serve this tempting sabzi with any Indian bread like chapatti, parantha, poori or plain rice. They taste delicious in any way. Here’s the recipe for making this simple recipe of potato-brinjal mangodi sabzi with step-by-step picture. Follow and enjoy!

Directions

Getting ready:

1. Crush each mangodis into 2 to 3 coarse chunks using Ihe mortar pestal.

aloo baingan mangodi

2. Rinse the brinjals thoroughly and then cut them in small chunks as well.

aloo baingan mangodi

3. Drench the chopped brinjals in water to prevent them from turning black.

aloo baingan mangodi

4. Peel the potatoes, wash and chop them in small chunks.

aloo baingan mangodiMaking:

5. Heat 2 tbsp oil in a pan and stir fry the mangodis on medium flame.

aloo baingan mangodi

6. Keep stirring constantly and roast the mangodis until you see a little change in color.

aloo baingan mangodi

7. When the mangodis are roasted well add ½ cup water, followed by potatoes, brinjals and salt. Stir to mix everything well.

aloo mangodi sabzi

 

8. Cover and let it simmer for 5 minutes. Stir at regular intervals.

aloo baingan mangodi

9. Meanwhile in another pan, let us prepare a masala. For this, heat 1 to 2 tbsp oil in a wok or pan and splutter cumin seeds first.

aloo baingan mangodi

10. After the seeds crackle add asafoetida, ginger paste, turmeric powder, coriander powder, tomato-green chilly paste, red chilly powder and some salt.

aloo baingan mangodi

11. Now saute for a while until you see oil leaving the edges of masala.

aloo baingan mangodi

12. After sautéing the masala, add 1 cup water and let it simmer.

aloo baingan mangodi

13. When you see gentle boil in the gravy, add garam masala and cooked veggies into it. Mix well.

aloo baingan mangodi

14. Add some coriander as well. Cover the sabzi and let it cook for 4 to 5 minutes.

aloo baingan mangodi

15. Potato-brinjal mangodi sabzi is ready, transfer it to a serving bowl.

aloo baingan mangodiServing:

16. Garnish with some green coriander and serve piping hot and tantalizing potato-brinjal mangodi sabzi with chapatti, parantha, naan or rice and relish eating.

aloo baingan mangodi

  • For 4 to 5 members
  • Time – 35 minutes

Aloo Baingan Mangodi Recipe Aloo Baingan Mangodi Recipe-Aloo Baingan Wadi Ki Subzi
Author: 
Recipe type: Curry recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brinjals – 1 (400 grams)
  • Potatoes – 3 (250 grams)
  • Mangodi – ½ cup (100 grams)
  • Tomato – 3 (paste)
  • Green chilly – 2 (paste)
  • Mustard oil – 2 to 3 tbsp
  • Green coriander – 3 to 4 tbsp (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Ginger paste – 1 tsp
  • Garam masala – ¼ tsp
  • Red chilly powder – less than ¼ tsp or as per taste
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1.5 tsp
  • Salt – less than 1.5 tsp or as per taste
Instructions
  1. Crush each mangodis into 2 to 3 chunks.
  2. Then cut the brinjals in small chunks as well.
  3. Drench them in water to prevent from turning black.
  4. Peel the potatoes, wash and chop them in small chunks.
  5. Heat 2 tbsp oil in a pan and stir fry the mangodis on medium flame.
  6. Keep stirring constantly and roast the mangodis until you see a little change in color.
  7. When the mangodis are roasted well add ½ cup water, followed by potatoes, brinjals and salt.
  8. Stir to mix everything well.
  9. Cover and let it simmer for 5 minutes. Stir at regular intervals.
  10. Meanwhile in another pan, let us prepare a masala. For this, heat 1 to 2 tbsp oil in a wok or pan and splutter cumin seeds first.
  11. After the seeds crackle add asafoetida, ginger paste, turmeric powder, coriander powder, tomato-green chilly paste, red chilly powder and some salt.
  12. Now saute for a while until you see oil leaving the edges of masala.
  13. After sautéing the masala, add 1 cup water and let it simmer.
  14. When you see gentle boil in the gravy, add garam masala and cooked veggies into it. Mix well.
  15. Add some coriander as well. Cover the sabzi and let it cook for 4 to 5 minutes.
  16. Potato-brinjal mangodi sabzi is ready, transfer it to a serving bowl
  17. Garnish with some green coriander and serve piping hot and tantalizing potato-brinjal mangodi sabzi with chapatti, parantha, naan or rice and relish eating.