Mungodi/Mangodi Aaloo(potato) ki sabji

• Servings: 4-5
• Preparation time: 5-6 minutes.
• Frying  Mangodi time: 4-5 minutes.
• Frying time: 10 minutes.
• Cooking time: 3-4 minutes.
• Total time: 25 minutes.

We had been in Mahabaleshwar for the first time in August 2022 along with one of our family friend. It is not only famous for scenic beauty but for food too. It offers exotic shopping items also. After finishing our 5 days tour we headed to home. On the way I saw the road side dotted with stall selling bright yellow packet of something. When we stopped, I realised, the shops were selling pure, unadulterated turmeric powder as well as fresh turmeric roots too. Home made items like Papad, Pickle, Mangodi /Mungodi (sun dried lentil cakes or nuggets) etc.

Mangodi /Mungodi is also called Moong wadi or wadi in some region. I was so exited to purchase these home made stuff as well as Mangodi /Mungodi. I use to prepare Aloo Magodi Sabji, Mangodi Pulao and sometimes mixed vegetables with Mangodi.

Mangodi I purchased from roadside is far superior than generally available in supermarket.

“Mangodi Aaloo(potato) ki sabj” pack of nutrients of Mung Daal…

Ingredients :

• Potato: 200 gm
• Mangodi/ Mungodi: 100 gm.
• Green chilli: 2-3 no.
• Garlic paste: 1 teaspoon
• Ginger paste: 1/2 teaspoon
• Tomato: 2-3 no. (Medium size)
• Mustard oil:  5-6 tablespoon
• Cumin: ½ teaspoon
• Bay leaf: 2-3 no.
• Chilli powder: 1 teaspoon
• Turmeric powder: 1 teaspoon
• Coriander powder: 2 teaspoon
• Cumin Powder: 1/2 teaspoon
• Salt: 1 teaspoon
• Garam masala powder: ½ teaspoon

Preparation:

1. Peel off and Chop potato into cube (~ 1”pieces), keep this in a bowl filled with water)  Keep aside.
2. Chop onion, tomato, garlic, green chilli and ginger into small pieces, keep aside.

Method:

1. Take cooker/ fry pan, heat 2 tablespoon of oil, let oil start to smoke; Add Mangodi Stir fry for couple of minutes (don’t over fry, otherwise it will not get cooked properly). Take out, keep aside.
2. Put remaining oil; add cumin and bay leaf, sputter for few seconds, add chopped garlic, ginger and green chilli, stir fry on medium flame for few seconds, add onion, continue to fry for couple of minutes or until get translucent.
3. Add chopped tomato, reduce flame to low, continue to cook for about 3-4 minutes or until tomato gets messy in appearance; add chilli powder, turmeric powder, coriander powder, cumin powder and salt stir fry, add potato continue to fry for couple of minutes.
4. Add 2 cups of hot water, let it boil; add fried Mangodi, stir it, close the lid, bring to full cooking pressure. Put off the flame.
5. After releasing the pressure, add Garam masala and stir carefully otherwise Magodi gets messy in appearance.
6. Transfer the Sabji into serving bowl, “Mungodi/Mangodi Aaloo(potato) ki sabji” is ready to be served with Chapatti (Indian bread), Poori or Rice.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Mungodi/Mangodi Aaloo(potato) ki sabji by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.