Home VegetarianCurries and Gravies Dhaniya Aloo Mangodi

Dhaniya Aloo Mangodi

Published under: Curries and GraviesMango

12 baby potatoes with the skin, blanched
150 gms mangodi, urad dal vadi
250 gms coriander leaves
3 tbsp ghee
oil for deep frying mangodi
1 large tomato
2 tsp ginger paste
1 tsp garlic paste
1 cup tomato (pureed)
2 tsp cumin seeds
3 tsp corinader powder
1 tsp chilli powder
3 tsp turmeric powder
1/2 tsp black pepper, coarsely powdered
1/2 tsp green cardamom powder
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
a generous pinch kasuri methi powder

For the Garnishing
1 tomato, julienned
a few sprigs coriander leaves

1. Heat oil in a kadai and deep-fry the mangodi till golden. Remove on to an absorbent paper to drain excess oil. Reserve in a panful of water.
2. Heat ghee in a kadai. Add cumin seeds, when they crackle add ginger-garlic paste. Fry well. Add the chopped coriander leaves and fry till the moisture evaporates.
3. Add the coriander powder, chilli powder and turmeric powder. Mix well. Then add the tomato puree and fry until the ghee floats on top.
4. Add potatoes, mangodi and salt. Fry till well coated.
5. Sprinkle pepper, cardamom, cinnamon, nutmeg and kasure methi powder over it. Stir well and remove from heat.
6. Serve hot, garnished with coriander leaves and tomato.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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