Mangodi's are made with seasoned moong paste. They are sun dried in small rounds or thin stripes and preserved for the year. Now-a-days they are available in the market for sale. This dish comes from Rajasthan.
Mangodis 2 cups
Onions 1 no ( finely chopped)
Green chillis 2 nos (chopped)
Fresh corriender leaves for garnishing
Red chilli 2tsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
Corriender powder 1 tsp
Mustard seeds 1/2 tsp
Asafotida a pinch
Salt to taste
Oil 2 tsp
Water as required
1. Dry roast (without oil) the mangodi's in a pan till light brown. Keep aside.
2. Heat oil in a pan add mustard seeds, allow them to crackle.
3. Add asafotida, onions and green chillis. Saute till translucent.
4. Add all the spices and mix well.
5. Add mangodi's, 1 cup of water and mix well. Cover the pan with a lid and allow it to cook.
6. Now check the water consistency and add salt and mix well.
7. Add water as needed so that the mangodis are well cooked and a gravy is retained.
8. Mangodis are well cooked when with the little pressure they brake and are soft.
9. Garnish with freshly chopped corriender leaves and serve with rotis and rice.