Rajasthan is a desert state where rain is scarce. Getting seasonal fruits and vegetables used to be a big problem. Now because of transportation you will get all kinds of fruits and veggies in off season also. But a few years back during summer getting variety of vegetables was a major problem. So people in Rajasthan used to have some alternate options. Mangodi ki subzi is one of them.
Mangodi is prepared from yellow moong daal. Daal is washed and soaked overnight and in the morning would be grinded in a thick paste consistency along with salt, hing(asafetida) and red chili powder. Then a very neat and big size of plastic sheet will be spread on the terrace or any part of the house where direct sunlight reaches. Ladies of the house along with their neighboring friends will start preparing mangodis on the plastic sheet. The process is exactly like the way we prepare pakoda in our hands before putting it in the oil. Here, very small size of mangodis (like marbles) are prepared with the tip of fingers. It’s a tedious task because mangodis are made for whole year. That’s why friends will help collectively everyday at someone’s house amidst gossiping and chatting while preparing mangodi. Actually the term for preparing mangodi is called “mangodi todna”.
I had experienced the same at my mother’s house. In the evening mangodis will be covered with a dry cloth and in the morning cloth will be removed to dry them nicely. After 4-5 days mangodis will be nicely dried up and they will be now stored in the kitchen for whole year so that whenever there is a problem of vegetable, mangodis will be handy to use.
But now in the market ready-made packets of different types of mangodis are available. In Bangalore I use these packets. Come, let’s prepare this traditional Rajasthani sabzi of mangodi……
Mangodi 1/3 cup
Potatoes (medium size) 2
Oil 3 tbsp
Mix of cumin and small mustard seeds 1/2 tsp
Asafotida a pinch
Salt according to the taste
Coriander powder 1+1/2 tsp
Turmeric powder 1/2 tsp
Red chili powder 1/4 tsp
Prepare a paste of one big tomato, one small onion (can be omitted) ginger and green chilies and garlic (optional).
Water 1+1/2 cup
Green Coriander leaves for garnishing
Mangodi is a complete dry ingredient, so when we cook it, it puffs up nicely. That’s why whole mangodi is not used – they are broken into small pieces by keeping them in a zip-lock bag and beaten up slowly with rolling pin. Take care that we don’t have to turn them into powder form; they should still be in small pieces.
Heat one tbsp oil in cooker and add broken mangodis and shallow fry them on medium heat till they become light brown.
Take them out and keep separately.
Again heat remaining oil in cooker and crackle mustard and cumin seeds with asafotida. Add onion, tomato, ginger garlic and chili paste (I omitted onion and garlic) and sauté it for 5 minutes.
Add coriander, turmeric and chili powder and sauté till it starts leaving the oil.
Add water and mangodi in the cooker. Add salt.
Let it boil for five minutes on medium heat and in between peel, wash ant cut potatoes into small pieces and add in the cooker.
If you feel water is less, add some more and close the lid of the cooker. Let it cook for 5-7 minutes and switch off gas.
When cooker cools down completely, open the lid and transfer sabzi in a serving bowl.
Garnish it with finely chopped green coriander leaves and serve with hot rotis.