Methi Mangodi Sabzi
Rajasthani dry sabzi made with fried moong dal mangodi and fresh fenugreek (methi) leaves, balanced with a little curd.
Ingredients
Main
- Mangodi — 1 cup (ground)
- methi leaves — 2 cup (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Curd — 2 tbsp (whole)
- onion — 1 piece (chopped)
- salt (optional) (whole)
- Sunflower Oil — 2 tbsp (whole)
- Garlic — 2 piece (chopped)
- garam masala powder — 1 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- dry red chillies — 2 piece (whole)
Method
- To begin making the Rajasthani Methi Mangodi Sabzi, rinse the fenugreek (methi) leaves in running water, drain and roughly chop them. Keep aside.
- Heat a little oil in a kadhai on medium heat and fry the moong dal mangodi until slightly golden brown. Remove and keep aside.
- In the same kadhai add the remaining oil, then the cumin seeds and dry red chillies and let them crackle. Add the garlic and saute for a few seconds, then add the onion and saute until soft.
- Add the chopped methi leaves and cook until they wilt. Add turmeric powder, red chilli powder, garam masala and salt, and mix well.
- Whisk the curd and stir it in, then add the fried mangodi with about half a cup of water. Cover and simmer until the mangodi turn soft and the sabzi thickens. Adjust salt and serve hot with roti.
Common questions
- Methi Mangodi Sabzi ko English mein kya kehte hain?
- राजस्थानी मेथी मंगोड़ी सब्ज़ी ko English mein Methi Mangodi Sabzi likhte hain.
- Ek plate Methi Mangodi Sabzi mein kitni calories hoti hain?
- 222 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 10 min taiyari, 15 min pakana.