Thursday, November 3, 2011

Fresh Mangodi ki Subzi

This recipe comes from the western state in India, Rajasthan. Mangodes are usually sundried mini dumpling made up of lentil flour. But in this recipe I prepared fresh Mangode to make this curry. It gievs more delicate taste to the curry.

Ingredients: For approx. 4 servings
To make mangode:

Yellow moong dal - 2 cups
Gram flour (besan)  - 2 tbsp
Turmeric powder - 1 pinch
Red chili powder - 1 pinch
Jeera  - 1 tsp
baking powder - 1 pinch
Cooking oil for deep frying
Salt as per taste

To make curry:
Yogurt  - 1/2 cup
Asafoetida powder - 1 pinch
Bay leaf  - 1
Cumin seeds  - 1/2 tsp
Dried red chilies - 2-3
Ginger paste  - 1/2 tbsp
Tomato puree  - 2 tbsp
Garam masala powder  - 1/2 tsp
Red chili powder  - 1 tsp
Coriander powder  - 1 tbsp
Turmeric powder  - 1/2 tsp
Cooking oil  - 2 tbsp
Salt  as per taste

To make Mangode:

  • Soak green moong dal overnight. Next morning, grind moong dal using very little water.
  • In a bowl combine, moong dal mix, besan , turmeric powder, red chili powder, jeera, baking powder and salt. Mix well and prepare a pakora consistency batter.
  • In a pan, heat the oil for frying. Deep fry small mangode in medium hot oil using small spoon. Fry till mangode turns golden brown. Drain them on kitchen towel and keep aside.
To make curry:
  • In a bowl, add yogurt, besan, turmeric powder, red chili powder, coriander powder and salt. Mix well till it becomes smooth. Keep aside.
  • In a pan, heat 2 tbsp cooking oil. Add bay leaf, asafetida powder, cumin seeds, dry red chilies and sauté.
  • When it crackles, add ginger paste, fried mangode, tomato puree and yogurt mixture. Add one cup of water and mix well. Let it simmer 3-4 minutes. Add garam masala powder and its ready to serve.
Garnish and Serving suggestion:
Garnish with fresh chopped cilantro and serve hot with fresh chapatis or fragrant basmati rice.

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