I bought some mangodis for the first time two years ago. The store manager of the supermarket where I picked it up was really nice and he even told me how to cook the stuff. I have not really made the dish he told me about, but I liked the fact that he took the trouble to explain stuff to me. One day, I shall blog about his recipe.
When it comes to trying out new Gujarati or Rajasthani food, I always stick to my favourite. I picked this recipe from Tarla Dalal's Rajasthani Cookbook. I modified it to suit my taste and we had it for lunch with chapatis. Here I am, sharing this wonderful recipe with all of you.
According to Tarla Dalal (www.tarladalal.com): Mangodis are sun-dried grape sized dumplings made from soaked and ground moong dal or sometimes from urad dal. Due to scarcity of vegetables, the ingenious Rajasthanis use different forms of pulses to whip up healthy and tasty meals. Mangodis or moong dal badis are often used to rustle up several tasty and mouth-watering recipes.
1 bunch Fenugreek Leaves, chopped
1/2 cup Mangodi, crushed
1/2 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1/2 tsp Ginger Paste
1 tsp Chilli Paste
1 tsp Coriander Powder
1/4 cup Milk
1/2 cup Curd, beaten
1 tsp Sugar
4 tbsp Oil
Salt to taste
Heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the ginger-green chilli paste and stir for a minute. Add the mangodi and fry for 2 to 3 minutes. Add the fenugreek leaves and fry for 5 - 7 minutes. Add the coriander powder, milk, curds, sugar, turmeric powder, salt and ½ cup of water and bring to a boil while stirring continuously.
Pressure cook for 1 to 2 whistles or until the mangodis are soft and cooked. Serve immediately with rotis.