Last Updated on
.JPG)
Earlier in my grand mom times, badiya or
mangodi or dried gram dumpling were made at home in large quantities. Whenever
they were planned to made this dumpling, full family comes together and made at
one place. It was really fun and enjoyable but now-a-days because of busy
schedule no one has time to make mangodi at home. For mangodi, you can use any variety
of lentils as yellow gram, green gram, chickpeas and more. This time I prefer
to use yellow gram dumpling.
mangodi or dried gram dumpling were made at home in large quantities. Whenever
they were planned to made this dumpling, full family comes together and made at
one place. It was really fun and enjoyable but now-a-days because of busy
schedule no one has time to make mangodi at home. For mangodi, you can use any variety
of lentils as yellow gram, green gram, chickpeas and more. This time I prefer
to use yellow gram dumpling.
Today I want to share “Mangodi ki Sabzi or
Yellow Gram Dumpling Curry” recipe with all of you. It’s a part of Marwari or
Rajasthani region where people use homemade mangodi and cook it with curd and tomatoes
as curry or gravy form. You can add potato, spinach or any preferable vegetable
in this recipe.
Yellow Gram Dumpling Curry” recipe with all of you. It’s a part of Marwari or
Rajasthani region where people use homemade mangodi and cook it with curd and tomatoes
as curry or gravy form. You can add potato, spinach or any preferable vegetable
in this recipe.
In Marwari families or Rajasthani culture;
they are prepared mangodi or yellow gram dumpling. For this you have to soak
the yellow gram lentil overnight in water and grind them with little water,
salt and asafoetida and chili powder till to smooth batter. Grease the
polythene and pour the small size balls over the sheet. Let it dry in sun for
2-3 days. When dried completely, store them in airtight jar.
they are prepared mangodi or yellow gram dumpling. For this you have to soak
the yellow gram lentil overnight in water and grind them with little water,
salt and asafoetida and chili powder till to smooth batter. Grease the
polythene and pour the small size balls over the sheet. Let it dry in sun for
2-3 days. When dried completely, store them in airtight jar.
.JPG)
Preparation Time:
15 Minutes
15 Minutes
Cooking
time: 20 Minutes
time: 20 Minutes
Serving: 3
Category: Veg Curry
Category: Veg Curry
Ingredients:
1/3 Cup Yellow Gram Dumpling/ Mangodi
2 Tbsp. Clarifying Butter
1/4 Cup Tomatoes Puree
1 Tsp. Ginger, Grated
1 Tsp. Green Chili, Chopped
1/4 Cup Curd/ Dahi
1 Tbsp. Gram Flour/ Besan
Red Chili Powder to taste
Salt to taste
1 Tsp. Coriander Powder
1/4 Tsp. Garam Masala
1/4 Tsp. Turmeric Powder
1 Bay leave
2 Dried Red Chilies
1/2 Tsp. Cumin Seeds
Pinch of Asafoetida
1 Tbsp. Green Coriander, Chopped
Pictorial:
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
Instructions:
Heat the 2 tbsp. ghee in pan and shallow fry
the mangodi till to crisp and golden brown.
the mangodi till to crisp and golden brown.
Drain and keep aside this mangodi.
Add
the curd, gram flour, salt, red chili powder, coriander powder, turmeric powder
in separate bowl and beat well till to smooth batter.
the curd, gram flour, salt, red chili powder, coriander powder, turmeric powder
in separate bowl and beat well till to smooth batter.
Heat the remaining ghee
or oil in pan.
or oil in pan.
Sauté bay leaf, whole red chilies and cumin seeds.
When they
start splutter, add green chili, ginger and tomato puree and cook for two
minutes.
start splutter, add green chili, ginger and tomato puree and cook for two
minutes.
Add fried mangodi and curd mixture and mix well.
Add one cup water and
cover it. Cook for 10 minutes.
cover it. Cook for 10 minutes.
Add garam masala and adjust the spices according
to taste.
to taste.
Garnish with chopped green coriander and serve hot.
Enter your email address:
Delivered by FeedBurner
Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Very very lovely and yummy sabzi…
Am planning to make some mangodi at home, cant wait to make this sabzi.
that is so new to me.. lovely dish!!
Sowmya
Event – Flavors of Germany/Savory
Event – VFAM–Onions
With tomato and dahi it won't become khatta? Looks delicious though. Will try it for sure.
I love this one! And will try it next wit ur recipe 🙂
Looks yummy… and tempting clicks…
Really yum!
interesting subji must try
this sabji is toatlly new and never heard of it…looks delicious
love this delicious magodi ki sabzi 🙂 yummy…
So tasty and flavorful sabzi!
Do participate in my event
@Fast!Fresh!Simple
very interesting. In gujarati we call it vadi. We make a dry sabji with it. I love vadis so will try your recipe.
very delecious and yummy one to try 🙂
love this dumbling curry…super tempting
That curry looks so delicious. Love the color.
I am not sure if my previous comment..lovely and inviting gravy!
I was given this recently, so will be trying this out..looks good..
mouthwatering dish look so tempting..
Image these, and they taste awesome…loved these vadis.
absolutely very lovely item. Wonderful photographs. Loved this one day i shall make it.
Awesome dish.
have leftover mangodi from a recipe I did a while back and did not know what to do with the rest I will definitely try this one