Main ingredients Mangodis, Ghee, Cumin seeds, Asafoetida, Garlic, Ginger, Green chillies, Onions, Tomato, Coriander powder, Red chilli powder, Fresh coriander leaves Cuisine Rajasthani Course Main course vegetarian Prep time 10-15 minutes Cook time 25-30 minutes Serve 4 Taste Spicy Level of cooking Easy Others Vegetarian Ingredients 1 cup mangodi 2 tablespoons ghee 1 teaspoon cumin seeds ¼ teaspoon asafoetida (hing) 2 teaspoons chopped garlic 2 teaspoons chopped ginger 2-3 green chillies, chopped 2 medium onions, sliced 1 cup fresh tomato puree ½ teaspoon turmeric powder 1 teaspoon coriander powder 1½ teaspoons red chilli powder Salt to taste 2 tablespoons chopped fresh coriander leaves + to sprinkle Method Heat ghee in a non-stick wok, add mangodi and sauté on medium heat for 2-3 minutes. Drain and set aside on a plate. Add cumin seeds to the ghee remaining in the pan and once they start to change colour, add asafoetida, garlic, ginger and green chillies, mix and sauté for 30 seconds. Add onions, mix and sauté till golden brown. Add tomato puree, mix well and saute till fat separates. Add turmeric powder, coriander powder, red chilli powder and salt and mix well. Crush the mangodis coarsely. Add 1 cup water to the pan and once the mixture comes to a boil, add the crushed mangodis. Add 2 cups water and once the mixture comes to a boil, cover and cook for 15-20 minutes on low heat. Add coriander leaves and mix well. Transfer into a serving bowl, sprinkle some coriander leaves and serve hot.