Methi Mangodi ( Rajasthani)
by Tarla Dalal
Added to 140 cookbooks
This recipe has been viewed 39386 times
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.
- 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.
- 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.
- Heat the oil in a deep non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the ginger-green chilli paste and sauté on a medium flame for a few seconds.
- Add the mangodi and sauté on a medium flame for 2 minutes.
- Add the fenugreek leaves and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the milk-curds mixture, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||802.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||15.1 mg|
|Folic Acid||2.8 mcg|
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