How to make Mangodi Ki Sabzi - A spicy side dish of moong dal dumplings.

This recipe is from the book Marwari Vegetarian Cooking.

Main Ingredients : Green Gram Dumplings, Yogurt (दही)

Cuisine : Rajasthani

Course : Main Course Vegetarian

Mangodi Ki Sabzi Recipe Card

Mangodi Ki Sabzi

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

You can also find more Main Course Vegetarian recipes like Masoori Chi Godi Shaak, Mushroom Shagoti, Chatpate Potatoes, Arbi Ke Patton Ki Subzi.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Mangodi Ki Sabzi Recipe

  • Green Gram Dumplings 200 grams

  • Yogurt

  • Yogurt 1/2 cup

  • Gram flour (besan) 2 tablespoons

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Oil 4 tablespoons

  • Bay leaf 1

  • Cumin seeds 1/2 teaspoon

  • Dried red chillies 2-3

  • Ginger paste 1/2 tablespoon

  • Tomato puree 2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Heat two tablespoons oil in a kadai and sauté mangodi until crisp and slightly browned. Drain and set aside.

Step 2

Beat yogurt, add gram flour, salt, red chilli powder, coriander powder and turmeric powder and mix well. Heat remaining oil in a kadai. Add bay leaf, cumin seeds, dry red chillies and sauté.

Step 3

Add ginger paste, mangodi, tomato puree and yogurt mixture. Add one cup of water and mix well. Add garam masala powder and coriander leaves.

Step 4

Cook for a few minutes and serve hot.