Easiest Way to Cooking Yummy Methi Mangodi

Isabelle Rios
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Easiest Way to Cooking Yummy Methi Mangodi
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Easiest Way to Cooking Yummy Methi Mangodi Delicious, fresh and tasty.

Methi Mangodi. Methi Mangod : Traditional fare that will take your mind on a journey to the havelis of Rajasthan! Since mangodis are readily available in the market, this lip-smacking Methi Mangodi can be made very quickly and easily any time you wish to. The addition of moong dal mangodi balances the bitterness of fenugreek very well, making this a very appealing subzi to all.

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.

Methi Mangodi is a healthy and rich Rajasthani dish.

You can have Methi Mangodi using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Methi Mangodi

  1. Prepare 1/2 cup of Mangodi.

  2. Prepare 1 tbsp of Oil.

  3. You need 1 of Onion.

  4. You need to taste of salt.

  5. It’s 1 Teaspoon of Garam Masala.

  6. Prepare 2 Teaspoon of Garlic cloves.

  7. You need 1 Teaspoon of Red Chilli Powder.

  8. It’s 1 Bunch of fenugreek leaves.

  9. It’s 1/4 Tsp of turmeric powder.

  10. You need 2 Teaspoon of Coriander leaves.

Substitute dairy products with low fat versions and go easy on the oil for a healthy version of this classic Rajasthani specialty.

Mangodi Methi Ki Sabzi (Moong Ki Wadi With Fenugreek) is made using moong wadi and fresh fenugreek leaves.

This sabzi is easy and quick to make.

Mangodi is a traditional dish commonly made in Rajasthan.

Methi Mangodi step by step

  1. Break mangodi into small pieces and fry them till they turn pink colour..

  2. In a non-stick pan heat up oil and add whole garam masala, onion, garlic, red chilli powder, turmeric and sauté for a while, till oil separate..

  3. To the above prepared masala, add fried mangodi, add half cup of water and bring it to a boil..

  4. Turn off the heat and add fenugreek (methi) leaves..

  5. Garnish with coriander leaf and serve with Indian bread or rice..

Methi is a winter vegetable but is available all most all-round the year.

Mangodi dumplings are made from soaked and ground moong dal, and when served with methi bhaji curry, hot phulkas and a spicy mango pickle, it makes a true rajasthani fare.

Break mangodi into small pieces and fry them till they turn pink colour.

In a non-stick pan heat up oil and add whole garam masala, onion, garlic, red chilli powder, turmeric and sauté for a while, till oil separate.

Traditional fare that will take your mind on a journey to the havelis of Rajasthan!