Mangodi Ki Sabzi/ Yellow Gram Dumpling Curry

Earlier in my grand mom times, badiya or mangodi or dried gram dumpling were made at home in large quantities. Whenever they were planned to made this dumpling, full family comes together and made at one place. It was really fun and enjoyable but now-a-days because of busy schedule no one has time to make mangodi at home. For mangodi, you can use any variety of lentils as yellow gram, green gram, chickpeas and more. This time I prefer to use yellow gram dumpling. Today I want to share “Mangodi ki Sabzi or Yellow Gram Dumpling Curry” recipe with all of you. It’s a part of Marwari or Rajasthani region where people use homemade mangodi and cook it with curd and tomatoes as curry or gravy form. You can add potato, spinach or any preferable vegetable in this recipe. In Marwari families or Rajasthani culture; they are prepared mangodi or yellow gram dumpling. For this you have to soak the yellow gram lentil overnight in water and grind them with little water, salt and asafoetida and chili powder till to smooth batter. Grease the polythene and pour the small size balls over the sheet. Let it dry in sun for 2-3 days. When dried completely, store them in airtight jar.
Mangodi Ki Sabzi/ Yellow Gram Dumpling Curry Preparation Time: 15 Minutes Cooking time: 20 Minutes Serving: 3 Ingredients: 1/3 Cup Yellow Gram Dumpling/ Mangodi 2 Tbsp. Clarifying Butter 1/4 Cup Tomatoes Puree 1 Tsp. Ginger, Grated 1 Tsp. Green Chili, Chopped 1/4 Cup Curd/ Dahi 1 Tbsp. Gram Flour/ Besan Red Chili Powder to taste Salt to taste 1 Tsp. Coriander Powder 1/4 Tsp. Garam Masala 1/4 Tsp. Turmeric Powder 1 Bay leave 2 Dried Red Chilies 1/2 Tsp. Cumin Seeds Pinch of Asafoetida 1 Tbsp. Green Coriander, Chopped Pictorial: Mangodi Ki Sabzi/ Yellow Gram Dumpling Curry

Direction:
Heat the 2 tbsp. ghee in pan and shallow fry the mangodi till to crisp and golden brown. Drain and keep aside this mangodi. Add the curd, gram flour, salt, red chili powder, coriander powder, turmeric powder in separate bowl and beat well till to smooth batter. Heat the remaining ghee or oil in pan. Sauté bay leaf, whole red chilies and cumin seeds. When they start splutter, add green chili, ginger and tomato puree and cook for two minutes. Add fried mangodi and curd mixture and mix well. Add one cup water and cover it. Cook for 10 minutes. Add garam masala and adjust the spices according to taste. Garnish with chopped green coriander and serve hot.