Mangodi Aloo Sabzi
A Rajasthani home favourite: sun-dried mangodi simmered with potatoes and tomatoes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 3
- Level
- Easy
Recipe card
Mangodi Aloo Sabzi
Main courseRajasthaniVegetarian
Ingredients
Tick items off as you gather them. Quantities update with the servings.
Method
0 of 4 steps done- 1
Fry the mangodi in a little oil on low heat until golden. Set aside.
- 2
In the same pan cook the onion until soft, then add the tomatoes, haldi and lal mirch.
- 3
Add the potatoes, mangodi, salt and 2 cups of water. Cover and cook for 15 minutes until the potatoes are soft.
- 4
Sprinkle the spice blend, simmer for a minute and serve hot.
Tips for the best result
- Fry the mangodi on a low flame – they brown quickly and can turn bitter if the heat is high.
- Fried mangodi soak up water as they cook, so add a little more water if the gravy gets too thick.
- Cut the potatoes into even pieces so they cook at the same pace as the mangodi.
How to serve
Serve hot with bajra roti, phulkas or steamed rice.
Frequently asked questions
Do I need to soak the mangodi?
No. Lightly frying them first is enough; they soften as they simmer in the gravy.
Can I make it without potatoes?
Yes. Mangodi on its own in the tomato gravy is a classic Rajasthani dish too.
Can I use a different spice blend?
Yes, but our Village Spice Blend is made to bring out the flavour of mangodi.
