aloo mangodi

Aloo Mangodi Recipe | Aloo mangodi ki sabji

What is aloo mangodi?

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

Let’s talk about the ingredients for aloo mangodi

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.

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How To Make Aloo Mangodi

1. Heat 1 tsp oil and add ½ cup mangodi

aloo mangodi

2. Roast on low flame till aromatic and golden brown. Remove and keep aside

aloo mangodi

3. Heat 2 tbsp oil. Add 1 tsp cumin seeds and let it crackle

aloo mangodi

4. Add powdered spices i.e. 1 & ½ tsp red chili powder, 2 tsp coriander powder,½ tsp turmeric powder and salt to taste

aloo mangodi

5. Cook for 30 seconds

aloo mangodi

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

aloo mangodi

7. Cook till oil oozes

aloo mangodi

8. Add ½ cup yogurt. Always add yogurt at a low flame. Ensure that the yogurt is well whisked. This would avoid its curdling

aloo mangodi

9. Stir continuously otherwise yogurt might curdle. Cook for 3-4 minutes

aloo mangodi

10. Add ½ inch grated ginger, 1 chopped green chili and 1 tsp garam masala powder and cook for 1 minute

aloo mangodi

11. Now add 2 cups water

aloo mangodi

12. Add roasted mangodi

aloo mangodi

13. Pressure cook till 1 whistle

aloo mangodi

14. Let pressure release. Open cooker. Mangodi should be almost cooked

aloo mangodi

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

aloo mangodi

16. Pressure cook for another whistle

aloo mangodi

17. When the pressure releases, then check mangodi and potatoes. Both should be properly cooked and none should be mushy

aloo mangodi

18. Add lemon juice

aloo mangodi

19. Garnish with coriander

aloo mangodi

20. Bon appétit: Serve aloo mangodi with hot chapati along with boondi raita

aloo mangodi

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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