Methi Mangodi ( Rajasthani)

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Traditional fare that will take your mind on a journey to the havelis of Rajasthan! Since mangodis are readily available in the market, this lip-smacking Methi Mangodi can be made very quickly and easily any time you wish to. The addition of moong dal mangodi balances the bitterness of fenugreek very well, making this a very appealing subzi to all. Adding a combination of curds and milk helps achieve the perfect consistency and flavour to this subzi.

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Preparation Time:    Cooking Time:     Makes 4 servings
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  1. Combine the fenugreek leaves, salt and ½ tsp of turmeric powder in a deep bowl and mix well. Cover with a lid and keep aside for 5 minutes. Squeeze out all the water and wash the fenugreek leaves very well. Keep aside.
  2. Combine the milk, curds, coriander powder, sugar, remaining ¼ tsp of turmeric powder, salt and ¾ cup of water in a deep bowl, mix well using a whisk and keep aside.
  3. Heat the oil in a deep non-stick kadhai and add the cumin seeds.
  4. When the seeds crackle, add the ginger-green chilli paste and sauté on a medium flame for a few seconds.
  5. Add the mangodi and sauté on a medium flame for 2 minutes.
  6. Add the fenugreek leaves and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the milk-curds mixture, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
  8. Serve immediately.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 02 Apr 15 03:49 PM

A perfect and a quick suzi made using mangodi and methi. The masalas used in this recipe are always at our homes, so can be made easily.