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Wednesday, September 6, 2017

Methi Mangodi Sabzi In Coconut Milk

How to make Methi Mangodi Sabzi | Moong Dal Dumplings and Fenugreek Leaves in spicy garlic, tomato curry in coconut milk | Methi Mangodi Ka Saag | Badi Methi Ki Sabzi | Lehsooni Methi Mangodi Sabzi | | Mangodi Methi Vadi Nu Shaak | Badiyan Aur Methi Sabzi 

Hello Friends,

I'm back with one more healthy and interesting combination for you. Sharing recipe with step by step photos. 

Today's blog post recipe is completely different from the authentic Rajasthani Methi Mangodi recipe. This recipe is my variant of mangodi sabzi and it is very much loved and appreciated in my house.

Before moving ahead with this recipe, let me introduce you with the Mangodis.. Mangodis are small button sized, sun dried lentil dumplings. They are made from soaked and ground Moong dal or urad dal. You can easily pick them up from the grocery shops. In today's recipe, I'm also using store bought mangodis.

Mangodi Methi is a healthy, scrumptious and a super tempting combo of greens and lentils. The USP of this dish is that it controls the sour taste of fenugreek leaves to a great extent. This recipe is dedicated to all the methi lovers. Please give it a try.. I'm sure you'll going to love this. 

Let's get started 
☑ Recipe details 

🔹Preparation time 2-3 minutes
🔹Cooking time 15-20 minutes 
🔹Serving 2-3
🔹Cuisine Indian 

☑ Ingredients required 

🔸4-5 tbsp Mangodis 🔸1 cup - 150 - 200 grams Methi leaves
🔸3 tomatoes 
🔸10-12 garlic cloves
🔸2 tbsp coconut milk powder
🔸2-3 green chillies or as per taste 
🔸2 tsp red chilli powder
🔸1 tsp turmeric powder
🔸Salt to taste
🔸3-4 tbsp cooking oil 

☑ Method 
♨ Step 1 Mise en place 

Methi leaves 
Remove the leaves from the stems - Discard the stems - and roughly chop it. Sprinkle 2-3 tsp salt and a pinch of turmeric powder over chopped fenugreek leaves. Mix it all well. Leave it to rest for 7-10 minutes and then rinse nicely under running tap water. Press and take out all the water from the leaves. Keep it aside until called for.

wash - roughly chop and then puree it.

Peel and roughly chopped.
Heat oil in a fry pan, add the mangodis, stir fry on slow to medium flame until crisp and golden brown. Remove it in a bowl and keep it aside until called for.

Coconut milk

Dissolve 2 tbsp coconut milk powder in ½ cup lukewarm water. Mix it all well. Keep it aside until called for.

♨ Step 2 Cooking time 

◾Heat oil in a frying pan. Add chopped garlic, saute it for 15-20 seconds on medium flame until raw smell goes away.

◾Add tomato puree, cook it on high flame for a min or two..

◾Add green chillies, turmeric powder, red chilli powder and salt to taste mix it well. Add salt considering we had already added at the beginning to control the sourness of methi leaves, and plus magodis which we are going to add also contains salt .. 

◾Add Methi leaves, stir fry on medium flame for 2-3 minutes.

◾Add stir fried mangodis, mix it gently and cook it for a min or two.

◾Add coconut milk powder, mix it well. 

◾Cover it with a lid, if needed, add ½ cup or very little water. Cook it on slow flame for 3-5 minutes until nicely cooked.

◾Serve hot with chappati or rice.

  Refer this video -   a quick recap