Aloo mangodi is a spicy and tangy Rajasthani curry prepared using potatoes and mangodi. Mangodi is basically a dry snack prepared with soaked and ground yellow or green moong dal. Mangodi is easily available at the grocery stores and since it is made of dal it is a healthy ingredient. Whenever you are short of fresh vegetables or bored of regular aloo tamatar ki sabji, take a break and make aloo mangodi ki sabji. It can be served with simple chapatis. Do try this recipe as it is
No onion garlic recipe
Rajasthani recipe
Aloo mangodi calls for potatoes and mangodi. Mangodi can easily be prepared at home. It is a common thing in Rajasthan to prepare mangodi during winters and stock up for the whole year. Readymade mangodi is also easily available at the stores or even online.
Since no onion or garlic is used to make aloo mangodi, tomato-based gravy is prepared. Yogurt is added to give it some texture. The dish is flavored with some basic spices and ingredients such as red chili powder, coriander powder, ginger, green chilies etc.
I have used homemade tomato puree as it gives a smooth texture and gorgeous color to the gravy.
1. Heat 1 tsp oil and add ½ cup mangodi
2. Roast on low flame till aromatic and golden brown. Remove and keep aside
3. Heat 2 tbsp oil. Add 1 tsp cumin seeds and let it crackle
4. Add powdered spices i.e. 1 & ½ tsp red chili powder, 2 tsp coriander powder,½ tsp turmeric powder and salt to taste
5. Cook for 30 seconds
6. Add 1 cup tomato puree. I have used homemade tomato puree which I prepare in bulk and freeze using ice cream trays. They come so handily as and when required
7. Cook till oil oozes
8. Add ½ cup yogurt. Always add yogurt at a low flame. Ensure that the yogurt is well whisked. This would avoid its curdling
9. Stir continuously otherwise yogurt might curdle. Cook for 3-4 minutes
10. Add ½ inch grated ginger, 1 chopped green chili and 1 tsp garam masala powder and cook for 1 minute
11. Now add 2 cups water
12. Add roasted mangodi
13. Pressure cook till 1 whistle
14. Let pressure release. Open cooker. Mangodi should be almost cooked
15. Add chopped potatoes. If potatoes are added along with mangodi, either they get overcooked or mangodi remains undercooked. Therefore potatoes are added at a later stage
16. Pressure cook for another whistle
17. When the pressure releases, then check mangodi and potatoes. Both should be properly cooked and none should be mushy
18. Add lemon juice
19. Garnish with coriander
20. Bon appétit: Serve aloo mangodi with hot chapati along with boondi raita
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
1. Heat 1 tsp oil and add ½ cup mangodi
2. Roast on low flame till aromatic and golden brown. Remove and keep aside
3. Heat 2 tbsp oil. Add 1 tsp cumin seeds and let them crackle
4. Add powdered spices i.e. 1 & ½ tsp red chilli powder, 2 tsp coriander powder,½ tsp turmeric powder and salt to taste
5. Cook for 30 seconds
6. Add 1 cup tomato puree
7. Cook till oil oozes
8. Add ½ cup yogurt
9. Stir continuously otherwise yogurt might curdle. Cook for 3-4 minutes
10. Add ½ inch grated ginger, 1 chopped green chilli and 1 tsp garam masala powder
11. Cook for 2 minutes
12. Add 2 cups water
13. Pressure cook till 1 whistle
14. Let pressure release. Open cooker
15. Add chopped potatoes
16. Pressure cook till potatoes turn soft
17. Add lemon juice
18. Garnish with coriander
19. Bon appétit
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