Updated: Jul 19
Mangodis are small dumplings that are made with moong dal and spices and dried in the sun. This is a rustic style home curry that is super tasty. Serve it with a side of onions in lemon juice and some boiled rice or chapatis. You can skip chilli powder if you want it milder. This is a great way to have protein especially if you are a vegetarian or vegan.
Prep Time 10 minutes || Cook Time 20 minutes
2 cups mangodi
2 potatoes peeled and cubed
2 onions finely chopped
2-3 tomatoes finely chopped
1 tbsp. ginger-garlic finely chopped
1-2 green chillies finely chopped
½ tsp. turmeric powder
1 tsp. garam masala powder
1 tsp. red chilli powder as per taste
1 tsp. cumin seeds
1 tbsp. vegetable oil
Salt to taste
Chopped coriander leaves for garnish
Wash peel and chop potato in small pieces.
Grind tomato, green chillies and ginger and make a paste.
Heat oil in the pressure cooker and add mangodis and cumin seeds.
Fry till mangodis and cumin become golden.
Now add cloves, asafoetida and whole red chillies and saute.
Add tomato puree in the cooker and fry for a minute.
Add all the dry spices and yoghurt and saute till oil start separating from the masala.
Now add chopped potatoes and stir for a minute.
Add water and mix well.
Now pressure cook on medium heat till 4 whistles (or till potato cooked completely)
When it cools down then open and slightly mash the curry.
Give it a boil on medium heat (without covering the pan)
Now add lemon juice and fresh coriander and serve hot.