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Main Ingredients | Potatoes, Green gram dumplings (mangodi) |
Cuisine | Rajasthani |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 4 medium potatoes, peeled and cut into 1/2 inch cubes
- 200 grams green gram dumplings (mangodi)
- 1/2 cup yogurt
- 2 tablespoons gram flour (besan)
- Salt to taste
- 1 tablespoon red chilli powder
- 2 tablespoons coriander powder
- 1 teaspoon turmeric
- 3 tablespoons oil
- 1 bay leaf
- 1/2 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2-3 whole dry red chillies
- 1 tablespoon ginger paste
- 2 tablespoons tomato puree
- 1 teaspoon garam masala powder
- 1 tablespoon chopped fresh coriander leaves
Method
- Dry roast mangodi on hot tawa until crisp and slightly browned. Beat yogurt, add gram flour, salt, red chilli powder, coriander powder and turmeric powder and mix well.
- Heat oil. Add bay leaf, cumin seeds, coriander seeds, whole red chillies and sauté. Add potatoes and cook stirring continuously until golden brown.
- Add ginger paste, mangodi, tomato puree and yogurt mixture. Add one cup of water and mix well. Add garam masala powder and chopped coriander leaves. Cook for a few minutes and serve hot.
Nutrition Info
Calories | 202.15 |
Carbohydrates | 21.93 |
Protein | 3.205 |
Fat | 11.335 |
Other Fiber | 1.12 |
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