Mangodi Papad Ki Sabzi
Papad mangodi is a traditional Rajasthani dish, commonly prepared during summers due to the scarcity of green vegetables. It is a quick dish made with basic ingredients.
Ingredients
- 2 units Papad
- 0.5 cup Mangodi (Available readymade at grocery stores)
- 0.5 cup Fenugreek leaves, finely chopped
- 0.25 teaspoon Cumin seeds
- 0.25 teaspoon Mustard seeds
- 1 teaspoon Chilli powder
- 1 teaspoon Coriander powder
- 1 pinch Asophoetida
- 3 teaspoons Vegetable oil
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt (Adjust as needed, considering the saltiness of mangodi and papad)
- 2 cups Water
Instructions
- 1Break the mangodi into small pieces.
- 2Heat the vegetable oil in a pressure cooker. Once hot, add mustard seeds and cumin seeds, allowing them to splutter.
- 3Add a pinch of asophoetida to the cooker, followed by the coarsely broken mangodi. Roast on low flame for about a minute until light golden brown.
- 4Add turmeric powder, red chili powder, and coriander powder to the cooker. Quickly add water to prevent the spices from burning.
- 5Stir the mixture and add salt as required, keeping in mind the saltiness of mangodi and papad.
- 6Cover the cooker with its lid and cook for two whistles. Turn off the flame and let it rest for 5 minutes before opening.
- 7Add finely chopped fenugreek leaves to the mixture and cook for two minutes.
- 8Add the papad and cook for an additional two minutes. Check the seasoning and adjust the consistency to your liking.
- 9Serve hot with Khasta parathas.
