Rajasthani Methi Mangodi Sabzi Recipe
The Methi Mangodi Sabzi Recipe is a traditional Rajasthani recipe made using moong dal mangodi along with fresh fenugreek leaves. It makes a perfect side dish along with phulka and kadhi.
Mangodi are a dried lentil dumplings widely used in the Rajasthani cuisine. Moong dal is soaked and then ground into paste with salt and chilli and then dried in the sun in small round shapes. You can easily find dried mangodi available in the market.
Rajasthani Methi Mangodi Sabzi Recipe is a traditional Rajasthani recipe made using moong dal mangodi along with fresh fenugreek leaves. It is simple and a quick recipe to make in no time. The addition of curd balances out the bitterness of the fenugreek leaves.
If you like this Rajasthani Methi Mangodi Sabzi Recipe, you can also try other Rajasthani recipes such as
- 1 cup Mangodi , moong dal
- 2 cups Methi Leaves (Fenugreek Leaves) , tightly packed
- 1 Onion , finely chopped
- 2 cloves Garlic , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 2 tablespoons Curd (Dahi / Yogurt)
- 2 Dry red chillies
- 2 tablespoons Cooking oil
- Salt , to taste
How to make Rajasthani Methi Mangodi Sabzi Recipe
To begin making the Rajasthani Methi Mangodi Sabzi Recipe, rinse the fenugreek leaves in running water, drain and roughly chop them. Keep it aside.
Heat a tablespoon of oil in a pan on medium heat and add the moong dal mangodi.
Fry the mangodi's until they turn slightly brown and keep aside.
Add the remaining oil in the same pan, add cumin seeds and red chillies.
Once the cumin seeds splutters add the finely chopped garlic and onion and saute until the onions are cooked.
Add the turmeric, red chilli powder and saute until the oil leaves the sides of the pan.
Add the fried mangodi back to the pan and mix well.
Now, combine 2 tablespoons of curd in half a cup of water until smooth and add it to the pan.
Bring the Rajasthani Methi Mangodi Sabzi to a rolling boil and add the chopped fenugreek leaves and saute until it is well cooked.
Season Rajasthani Methi Mangodi Sabzi with salt, garam masala, mix well and switch off the flame.
Transfer Rajasthani Methi Mangodi Sabzi into a serving dish and serve.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.