Do you remember, I made Mangodi in last summer? I made curries several times and so I had only 1/2 cup in stock when I planned to make it for a Rajasthani platter. Well, I bought a pack of it from Indian store around (this summer, I’ll make a big batch for sure) and tried out different way. Ohhh no, ingredients and method was same… But I used my pressure-cooker this time!
Believe me, it was quite easier and quicker than kadai-cooking. I actually wanted to make ‘Methi-Mangodi Subzi’ only but added potato as an extra element into it and yes, it worked wonderfully :) You must try out this easy method…
1 cup Mangodi
1/2 Tomato, diced
A fistful Kasoori Methi
2 tsp Garlic, minced
1 tsp Ginger, grated
2 tbsp Oil
1 tsp Red Chilly Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1/4 tsp Asafoetida (hing)
1.5 cups Water
STEPS TO FOLLOW:
- Dry roast mangodi on low heat for around 10-12 mins or until they are golden brown in color.
- Heat oil in a pressure-cooker and add cumin seeds in it.
- Once it stops crackling, add hing and ginger-garlic into it. Saute them for a while and then add potato cubes.
- Cook for around 1 min and add roasted mangodi, tomatoes and kasoori methi along with all the spices.
- Mix everything well and add water.
- Close the lid and pressure-cook for around 4 whistles.
- Serve hot with Missi Roti!!!
- Add 1/4 cup water more if required as mangodi will soak water quickly.
- You can also add chopped green chillies here but I usually avoid it!