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  • Writer's pictureSushma Saksena


Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4 people


1. Mangodi: 1 cup

2. Potatoes: 2 (peeled and cubed)

3. Cumin seeds: ½ tsp

4. Oil: 3 tbsp

5. Chopped coriander leaves for garnishing


1. Onion: 2 medium

2. Tomato: 1 medium

3. Garlic cloves: 3-4

4. Ginger: ½ inch

5. Red chilli powder: 1 tsp

6. Coriander powder : 1 tsp

7. Turmeric powder: ½ tsp

8. Salt: 1 tsp


1. Take 1/2 bowl of mangodi.

2. Wash, peel and chop potatoes in big pieces. Keep them aside.

2. Take all the ingredients of masala in a mixer and make a paste. Keep this paste aside.

3. Heat 2 tbsp oil in a pressure cooker.

4.Add mangodis.

5. Fry till mangodis become golden.

6. Remove mangodis from oil and keep them aside.

7. Leave extra oil in the pressure cooker.

8. Add one more 1 tbsp oil in pressure cooker. Add zeera. When zeera start crackling. Add masala paste. Sauté it.

9. Sauté until oil separates from masala.

10. Add mangodi.

11. Mix them well.

12. Add potato pieces. Mix well.

13. Now add 1 ½ glass water.

14. Mix everything well.

15. Now pressure cook on medium flame till 4 whistles (or till mangodi and potatoes are cooked completely)

16. Open lid of pressure cooker after it cools down.

17. If you see that the curry is dry, add some hot water and a pinch of salt.

18. Boil, without covering the pressure cooker.

Garnish with chopped coriander.

18. Serve hot with roti or parantha. It goes well with rice also.


1. Time taken for cooking in the pressure cooker depends on the quality of mangodies and the size of the potatoes.

2. If your mangodis are not home-made, then add potatoes only after 2-3 whistles because often, besan is used for making mangodis. Besan makes mangodis hard, and they will take more than normal time to cook.

3. Sometimes mangodis, soak all the water of the sabzi. In that case, boil with extra water and salt to get the required consistency.

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