New Update
| 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.
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