The Mangodis, sun dried split green gram dumplings, are prepared in gravy and also as a dry preparation. These dumplings act as a saviour for the people living in the dessert regions, where fresh and leafy vegetables are seldom available. In this recipe I have suggested to fry the mangodis, but for those strict health conscious minds, the same can also be steamed. This dish when prepared spicy (add more of pepper powder) compliments well, the curd rice or pulao.
- 1/2 cup mangodi (moong dal wadis/sun dried lentil dumplings)
- 2 potatoes- peeled and cubed
- 2 tomatoes- finely chopped
- 1 onion – finely chopped
- 1 inch piece ginger
- 3-4 cloves garlic (optional)
- 1/4 tsp pepper powder(reduce if spice not required)
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1 tsp red chilli powder
- Salt to taste
- 1/2 cup water
- ½ cup shelled green peas(to be added with the potatoes and dumplings)
- Finely chopped coriander for garnishing.
- In pan heat enough oil to shallow fry the mangodis (dumplings). When brown remove and keep aside.
- Remove excess oil and in the same pan, add onions and sauté.
- When the onions turn transparent add the ginger and garlic. Fry well.
- Then add the tomatoes, turmeric powder, coriander powder, red chilli powder, pepper powder and salt. Stir-fry well till the masala is well cooked and the oil separates.
- Add to this the mangodis (dumplings) and potatoes. Toss it well in the fried masala.
- Add water, cover with lid and cook on low flame for about 10 minutes (till the potatoes are well cooked).
- Toss dry till the water evaporates.
- Serve hot as a side dish with rice or Indian flat breads.
Preparation Time: 30 minutes