Rajasthani Methi Mangodi Sabzi Recipe
If you’re craving a flavorful, wholesome, and aromatic Indian dish, then Rajasthani Methi Mangodi Sabzi is just what you need. This classic vegetarian recipe from the heart of Rajasthan brings together the earthy flavors of fenugreek leaves (methi) and the delightful crunch of moong dal mangodi. Coupled with a medley of spices, this sabzi is a perfect addition to any lunch or dinner table. Serve it with phulkas or even steamed rice for a traditional Rajasthani meal that will make you feel like you’re dining under the warm desert skies.
Ingredients for Rajasthani Methi Mangodi Sabzi
| Ingredient | Quantity |
|---|---|
| Mangodi (Moong dal fritters) | 1 cup |
| Methi Leaves (Fenugreek leaves) | 2 cups (tightly packed) |
| Onion | 1, finely chopped |
| Garlic | 2 cloves, finely chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Dry Red Chillies | 2, whole |
| Sunflower Oil | 2 tablespoons |
| Salt | To taste |
Preparation Time
- 10 minutes
Cooking Time
- 15 minutes
Total Time
- 25 minutes
Servings
- Serves 4
Cuisine
- Rajasthani
Course
- Lunch
Diet
- Vegetarian
Instructions for Preparing Rajasthani Methi Mangodi Sabzi
-
Prepare the Methi Leaves
Begin by thoroughly rinsing the methi (fenugreek) leaves in running water. Drain well and roughly chop the leaves. Set them aside for later use. -
-
Fry the Mangodi
Heat one tablespoon of sunflower oil in a pan over medium heat. Add the mangodi (moong dal fritters) to the pan and fry them until they turn slightly brown and crisp. Once done, remove the mangodi from the pan and set them aside. -
Sauté the Aromatics
In the same pan, add the remaining tablespoon of sunflower oil. Toss in the cumin seeds and dry red chillies. Let the cumin seeds splutter and release their aromatic flavor. Then, add the finely chopped garlic and onion. Sauté the mixture until the onions turn translucent and soft, about 2-3 minutes. -
Spices and Masalas
Add the turmeric powder, red chilli powder, and sauté for another minute, allowing the spices to release their fragrance. You will know it’s ready when the oil starts to separate from the masala. -
Combine the Mangodi and Yogurt
Once the spices are cooked, add the fried mangodi back into the pan. Mix everything well so the mangodi are coated with the spices. -
Add Curd and Water
In a separate bowl, whisk the curd (yogurt) with half a cup of water until smooth. Pour this yogurt mixture into the pan with the mangodi and spices. Stir gently, allowing the curd to blend into the dish. Let it come to a rolling boil. -
Add Methi Leaves
Add the chopped methi leaves to the boiling mixture. Stir everything together and sauté until the methi leaves are cooked through and soft. This should take about 4-5 minutes. -
Season the Sabzi
Add salt to taste and sprinkle in the garam masala powder. Mix thoroughly to combine. Let the sabzi simmer for another minute or so, allowing the flavors to meld together. -
Serve and Enjoy
Once the Rajasthani Methi Mangodi Sabzi is cooked, transfer it to a serving dish. Serve hot with phulkas, roti, or steamed rice for a fulfilling meal.
Tip: For an extra burst of flavor, you can squeeze a little fresh lemon juice just before serving.
Nutritional Information for Rajasthani Methi Mangodi Sabzi
This traditional Rajasthani dish is not only packed with flavor but also offers numerous health benefits, thanks to its nutrient-rich ingredients like fenugreek leaves, moong dal, and yogurt.
| Nutrient | Amount per Serving (Approx) |
|---|---|
| Calories | 180 kcal |
| Protein | 6g |
| Carbohydrates | 20g |
| Fiber | 5g |
| Fat | 9g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 150mg |
| Potassium | 300mg |
Tips for the Best Rajasthani Methi Mangodi Sabzi
- Mangodi Substitute: If you can’t find mangodi in your local store, you can substitute with dried moong dal or even prepare your own mangodi by drying moong dal batter.
- Methi Leaves: Fenugreek leaves can sometimes be bitter, so make sure to pick fresh, tender leaves. If you’re sensitive to the bitterness, you can blanch the methi leaves before adding them to the dish.
- Vegan Version: If you prefer a dairy-free version, you can replace curd with coconut yogurt or a little bit of water to adjust the consistency.
Serving Suggestions
Rajasthani Methi Mangodi Sabzi pairs wonderfully with:
- Rajasthani Kadhi: A tangy yogurt-based curry that complements the flavors of this sabzi perfectly.
- Phulkas: Soft, round whole wheat Indian flatbreads that soak up the spices and flavors of the sabzi.
- Jeera Rice or Steamed Rice: For a more filling meal, pair this sabzi with simple, aromatic cumin rice.
Conclusion
Rajasthani Methi Mangodi Sabzi is a delicious, aromatic dish that offers a great way to enjoy the rich, earthy flavors of fenugreek leaves paired with crispy mangodi and fragrant spices. Whether you’re new to Rajasthani cuisine or already a fan, this dish is bound to become a favorite. Simple to prepare and full of flavor, it’s a perfect option for a weeknight dinner or a special occasion meal.
Enjoy this traditional, hearty, and flavorful Rajasthani dish with your loved ones.
