Lauki and mangodi sabzi
This lauki and mangodi sabzi is rather an unusual combination but trust me lauki and mangodi go well together. Mangodi is sun dried lentil dumpling. Here the lentil used is split skinless green gram or dhuli moong dal. I have used granular mangodis in this recipe but bigger sized mangodis can also be used.
Recipe of lauki and mangodi sabzi
1 small lauki (bottle gourd/ ghiya/ doodhi) - peeled and chopped
1/2 cup mangodi (sun dried lentil dumplings)
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
2 tomatoes- pureed
1 inch piece ginger- chopped
Salt to taste
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
2+2 tsp oil
1. Heat 2 tsp oil in a pressure cooker and fry mangodis in it. Roast mangodis till they turn reddish brown. Drain and keep aside.
2. Heat 2 tsp oil in the same pressure cooker and add cumin seeds. When they change color, add hing. Add ginger and sauté for 1 minute.
3. Add tomato puree and all the spices and salt. Fry till masala begins to leave oil from sides.
4. Add lauki pieces and mangodi. Add enough water and close the lid of the cooker. Let 1 whistle come. Then turn the heat to medium. Let 3 more whistles come. Open the lid of the cooker when pressure drops down naturally. Serve hot lauki aur mangodi ki sabzi with roti or boiled rice.
Aloo mangodi sabzi
This potato and wadis made of split green gram dish is popular among Marwaris. They also make the mangodis alone as a curry. Women in Marwari community make these moong dal mangodi at home by grinding the dal and sun drying it. Wadis or badis are sun dried ground lentil dumplings. Readymade mangodi is available at grocery stores. This is a healthy dish since you get vegetable and lentil in the same curry.
Recipe of aloo mangodi sabzi
1/2 cup mangodi (moong dal wadis)
2 potatoes- peeled and cubed
2 tomatoes- pureed
1 onion
1 inch piece ginger
3-4 cloves garlic (optional)
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp coriander powder
½ tsp red chilli powder
Salt to taste
3 tsp ghee (clarified butter)
1. Heat 1 tsp ghee in a pressure cooker and fry mangodis till reddish brown. Take them out.
2. Mince together onion, ginger and garlic in a blender.
3. Heat 2 tsp ghee in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion paste and sauté till brown. Add turmeric powder, coriander powder and red chilli powder. Fry for few seconds.
4. Add tomato puree and fry till oil begins to separate.
5. Add mangodis, potatoes and salt. Add enough water and close the lid of the cooker.
6. Let 1 whistle come, then turn the heat to medium and let it cook for 20 minutes.
7. When the pressure drops, open the lid of the cooker. Transfer it to serving bowl and garnish with coriander leaves. Enjoy hot with rotis or parathas.
Aloo mangodi subzi
