in combination with various vegetables. Combination of Palak (Spinach) and Mangodi forms a tasty vegetable curry.
Serves: 2
Time: 20 min
Ingredients:
Ingredients:
- ½ cup Moong dal mangodi
- 1½ cup chopped spinach
- 1½ tablespoon oil
- 1 green chili chopped
- ½ inch piece ginger grated
- 1-2 pinch asafoetida (hing)
- ¼ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder (adjust as per taste)
- ¼ teaspoon garam masala
- ½ teaspoon coriander powder
- Salt as per taste
Direction:
- Roughly crush the mangodi with the help of rolling pin.
- Take 1 teaspoon oil in a pan and place it on the flame. Add mangodi and saute for just 2 min or until it becomes golden brown in color. Take it out and keep aside.
- Add rest of oil in the same pan and place it on the flame. Add cumin seeds, asafetida and chopped green chili.
- Now reduce the flame to low and add grated ginger, turmeric powder, coriander powder, red chili powder and immediately add 1½ cups of water.
- Turn the flame on medium high, once the water starts boiling, add the roasted mangodi and mix all ingredients nicely and cover the lid.Now reduce the flame and let the mangodi cook for 10 minutes.
- After it simmers, add chopped spinach and mix well.
- Cook for 5 more minutes on low flame and add garam masala powder in the sabji.
- Turn off the flame, palak mangodi is ready.
Tips:
- The quantity of water and the cooking time may vary depending upon the type of mangodi you are using. Some of them may take longer to cook.
- You can also make palak mangodi in pressure cooker with the same recipe. Just reduce the cooking time to 5 minutes.
- You can make moong dal mangodi with any vegetable like green peas, tinda or bottle gaud (lauki)
Serving Suggestion:
Take Mangodi Palak in a bowl and garnish with green coriander leaves. Serve piping hot Mangodi Palak with chapatti, paratha or rice.
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