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Papad Mangodi Ki Subji

Papad Mangodi Ki Subji
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
  • 1 cup moong dal mangodi
  • 4 large urad dal papads (raw), torn into small pieces
  • 1 cup Fresh Curds, beaten
  • 2 teaspoons chilli powder
  • 4 teaspoons coriander (dhania) powder
  • 1 teaspoon amchur (dry mango powder)
  • ¼ teaspoon turmeric powder (haldi)
  • 1 teaspoon cumin seeds (jeera)
  • ½ teaspoon mustard seeds (rai)
  • a pinch asafoetida (hing)
  • 2 teaspoons ginger-green chilli paste
  • 4 tablespoons oil
  • salt to taste
  1. Crush the mangodis coarsely using a mortar and pestle.
  2. Heat 2 tablespoons of oil in a pressure cooker, add the crushed mangodis and sauté for 2 to 3 minutes. Add 1 cup of water and pressure cook for 3 to 4 whistles until the mangodis are soft. Keep aside.
  3. In a bowl, combine the curds, chilli powder, coriander powder, amchur and turmeric powder and whisk well.
  4. Heat the remaining oil in a pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida, ginger-green chilli paste and sauté for a few seconds.
  5. Add the curd mixture and salt and cook over a slow flame, while stirring continuously. Bring to a boil.
  6. Add the mangodis (along with the water in which they were cooked) and papads and simmer for about 4 to 5 minutes.
  7. Serve hot.