Methi Mangodi ( Rajasthani)

by Tarla Dalal

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मेथी मंगौड़ी - हिन्दी में पढ़ें (Methi Mangodi ( Rajasthani) in Hindi)

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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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Methi Mangodi ( Rajasthani) recipe - How to make Methi Mangodi ( Rajasthani)

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Preparation Time: 15 mins Cooking Time: 13 mins Total Time: 28 mins Makes 4 servings (4serving )
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Ingredients

4 cups chopped fenugreek (methi) leaves
1/2 cup coarsely crushed readymade moong dal mangodi
salt to taste
3/4 tsp turmeric powder (haldi)
1/2 cup milk
1/2 cup curds (dahi)
1 tsp coriander (dhania) powder
1 tsp sugar
2 tbsp oil
1/2 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste

Method

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.