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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