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  • Sushma Saksena

MANGOCHI KI SABZI(Moong dal pakoda curry)


PREP TIME: 5-6 hrs

COOKING TIME: 1- 1.5 hrs

TOTAL TIME: 6-7 hrs.

COURSE: MAIN COURSE

SERVES: 2 persons


INGREDIENTS PAKODAS:

1. Moong Dal-1/4 cup

2. Salt – ¼ tsp


INGREDIENTS FOR CURRY:

1. Onion – 1 big or 2 small

2. Garlic – 3-4 cloves

3. Ginger – 1 inch

4. Tomato - 1

5. Coriander powder – 1 ½ tsp

6. Red chilli powder – 1 tsp

7. Turmeric – ½ tsp

8. Salt – according your taste


HOW TO MAKE MANGOCHI :

1. Soak moong dal for 2 hours. Grind soaked dal with very little water to make a thick but fine paste.


2. Beat the batter with your palm to make it lighter. Now, add asafoetida.

3. Make this batter fluffy. Now add salt.


4. Make a paste using onion, ginger, garlic, tomatoes, salt, red chili powder, turmeric powder, and coriander powder.

5. Keep this paste aside.


6. Heat oil in a pan, add a small piece of ball-shaped batter to the oil, like a pakoda.


7. Fry the balls nicely till golden brown. Keep them aside.


8. Reduce the oil in the wok, keeping only 1 tbsp oil.

9. Add 1 tsp zeera. After this add ground masala.


10. Roast the masala until the oil separates from the masala.

11. Now add tomato paste in it. Roast it again.


12. Add a 1½ glass water to the masala in the wok. Let it boil.


13. Add all the pakodas to the masala. Let it boil for some time.

14. Cover the lid for 8-10 minutes.


14. Check whether the magochi/pakodas are soft. If the mangochi/pakodas are soft, your mangochi ki sabzi is ready,


15. Garnish with coriander and serve with chapattis.


NOTES:

1. You have to beat the batter nicely to make it light. Check the consistency of the masala by the drop test (Take some water in a bowl. Put one drop of batter in it. The batter would float when it is perfectly beaten.) You can put ¼ tsp soda to make the batter soft so that you can beat it better.

Always add salt in the end, otherwise batter will never make fluffy.


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