Indian Mangodi ki Sabzi Recipe

Mangodi: Dried lentil dumplings that add texture and protein to the dish.

Oil: Used for sautéing and cooking the spices and vegetables.

Cumin seeds: Adds a warm, earthy flavor to the dish.

Onion: Provides a sweet and savory base for the gravy.

Tomato puree: Adds acidity and richness to the gravy.

Turmeric powder: Adds color and a subtle earthy flavor.

Red chili powder: Adds heat and a vibrant red color.

Coriander powder: Adds a citrusy and slightly sweet flavor.

Garam masala: A blend of spices that adds depth and complexity to the dish.

Salt: Enhances the flavors of all the ingredients.

Water: Used to cook the mangodi and create the gravy.

Coriander leaves: Fresh herb used for garnish and added flavor.

When preparing mangodi, it's crucial to ensure they are evenly cooked and absorb the flavors of the gravy. To achieve this, after adding the mangodi to the masala, let them cook for a few minutes before adding water. This step allows the mangodi to soak up the spices and enhances the overall taste of the sabzi. Additionally, simmering the mangodi on low heat ensures they become tender without breaking apart, resulting in a well-textured dish.

• mangodi - Substitute with chickpea flour dumplings: Chickpea flour dumplings can mimic the texture and flavor of mangodi when fried and used in the curry.

• oil - Substitute with ghee: Ghee adds a richer, more traditional flavor to Indian dishes compared to regular oil.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used if cumin seeds are unavailable.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can work well in the curry.

• tomato, pureed - Substitute with canned tomato sauce: Canned tomato sauce can provide a similar consistency and flavor to pureed tomatoes.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat and color to the dish.

• coriander powder - Substitute with cumin powder: Cumin powder can add a similar earthy flavor, though it is slightly different from coriander.

• garam masala - Substitute with curry powder: Curry powder can provide a similar blend of spices, though the flavor profile will be slightly different.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different taste to the dish.

• water - Substitute with vegetable broth: Vegetable broth can add more depth of flavor compared to plain water.

• coriander leaves - Substitute with parsley: Parsley can provide a similar fresh and slightly peppery flavor as a garnish.

• Allow the mangodi ki sabzi to cool down to room temperature before storing. This helps prevent condensation, which can lead to spoilage.

• Transfer the cooled sabzi into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.

• For short-term storage, place the container in the refrigerator. The sabzi will stay fresh for up to 3-4 days. Reheat thoroughly before serving.

• For long-term storage, consider freezing the sabzi. Use freezer-safe containers or heavy-duty freezer bags. Label them with the date to keep track of storage time.

• When using freezer bags, remove as much air as possible before sealing to prevent freezer burn. Flatten the bags to save space and ensure even freezing.

• To reheat frozen mangodi ki sabzi, thaw it in the refrigerator overnight. Once thawed, transfer it to a pan and heat on medium flame until it reaches the desired temperature. You may need to add a little water to adjust the consistency.

• If you prefer microwave reheating, place the thawed sabzi in a microwave-safe dish, cover it loosely, and heat in intervals, stirring occasionally to ensure even heating.

• Avoid refreezing the sabzi once it has been thawed, as this can affect the texture and flavor.

• Stovetop Method:

  1. Place the leftover mangodi ki sabzi in a pan.
  2. Add a splash of water to prevent it from drying out.
  3. Heat on medium flame, stirring occasionally to ensure even heating.
  4. Once heated thoroughly, garnish with fresh coriander leaves and serve hot.

• Microwave Method:

  1. Transfer the sabzi to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plate to retain moisture.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check if it's heated evenly; if not, microwave for an additional 1-2 minutes.
  5. Garnish with chopped coriander leaves before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the mangodi ki sabzi in an oven-safe dish.
  3. Cover with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, stirring halfway through.
  5. Once heated, remove from the oven, sprinkle with fresh coriander leaves, and serve.

• Steaming Method:

  1. Place the sabzi in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer, cover, and steam for about 10-15 minutes.
  4. Stir occasionally to ensure even heating.
  5. Once hot, garnish with coriander leaves and serve immediately.

• Pan: A pan is essential for cooking the mangodi and the masala. It allows for even heating and sautéing.

• Spatula: A spatula is useful for stirring and mixing the ingredients to ensure they cook evenly.

• Knife: A knife is needed for finely chopping the onions.

• Cutting board: A cutting board provides a stable surface for chopping the onions.

• Measuring cups: Measuring cups are used to measure the exact amount of mangodi and water.

• Measuring spoons: Measuring spoons are necessary for measuring the spices accurately.

• Blender: A blender is used to puree the tomatoes.

• Serving spoon: A serving spoon is ideal for serving the finished dish.

• Bowl: A bowl can be used to hold the chopped onions and other prepped ingredients.

• Lid: A lid for the pan helps in simmering the dish and cooking the mangodi thoroughly.

Prep ingredients in advance: Chop onions and puree tomatoes ahead of time to streamline the cooking process.

Use a food processor: Quickly chop onions and puree tomatoes using a food processor to save time.

Cook mangodi separately: Pre-cook mangodi in boiling water until tender, then add to the gravy to reduce overall cooking time.

Batch cook: Make a larger batch of the masala base and freeze portions for future use.

Use ready-made puree: Opt for store-bought tomato puree to cut down on prep time.