Palak Mangodi Sabzi | How to Make Palak Mangodi Sabzi Recipe at Home | Tasty & Unique Indian Style Palak Mangodi Sabzi Recipe | Mangodi Recipe | Indian Style Meal Recipe Palak Mangodi Sabzi Recipe | Palak Recipe | Green Leafy Vegetable Recipe | Winter Leafy Palak Mangodi Sabzi Recipe | Easy to Make Palak Mangodi Sabzi Recipe at home | Palak Mangodi Sabji Recipe | How to Make Palak Mangodi Sabji at Home | Best Indian Style Palak Mangodi Sabzi Recipe | Quick & Easy | Rajshri Food
Learn how to make at home with our Chef Varun Inamdar
Ingredients:
2 tbsp Oil
½ cup Mangodi
Water (as required)
Salt (as per taste)
2 tbsp Oil
1 tsp Cumin Seeds
1 Onion (chopped)
2 Dried Red Chillies
1 inch Ginger
8 Garlic Cloves
3 Green Chilli (ground into paste)
¼ tsp Asafoetida
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala Powder
½ cup Tomato Puree
1 bunch Spinach Leaves (chopped)
Salt (as per taste)
Learn how to make at home with our Chef Varun Inamdar
Ingredients:
2 tbsp Oil
½ cup Mangodi
Water (as required)
Salt (as per taste)
2 tbsp Oil
1 tsp Cumin Seeds
1 Onion (chopped)
2 Dried Red Chillies
1 inch Ginger
8 Garlic Cloves
3 Green Chilli (ground into paste)
¼ tsp Asafoetida
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala Powder
½ cup Tomato Puree
1 bunch Spinach Leaves (chopped)
Salt (as per taste)
Category
🛠️
LifestyleTranscript
00:00 Well, there's slight nip in the air and with the nip in the air,
00:02 you also get some green leafy vegetables all across the markets.
00:06 Today, I have spinach for you and not just spinach,
00:09 but I also have a very unique ingredient called 'Mungodi'.
00:13 Well, more on that a little later, but for now let's begin.
00:16 And to top it all, I'm also continuing the series on pressure cooking.
00:20 Let's begin.
00:21 Mungodi, for the uninitiated, has initiated in Rajasthan.
00:29 Rajasthan basically is known for, of course, its bright sun.
00:33 And that's where you get this wonderful delicacy called 'Mungodi'.
00:36 Now, Mungodi is known as 'Badiyaan' or 'Vadiyaan' also or 'Vari'.
00:41 Now, first things first, let's chop an onion, roughly.
00:45 Let's keep the onions aside for now and move on to the Mungodi.
00:51 Oil in a pressure cooker.
00:54 Let's add this to the oil.
00:55 And saute this for around 2 to 1 and a half minutes.
00:59 On medium flame.
01:00 Now, this is very interesting because this is made using
01:04 'Mung Dal', which are your yellow lentils.
01:07 You soak them for 6 to 8 hours in water and then you grind them
01:11 with a touch of salt.
01:12 Now, you grind that in different ways, you can make it pasty,
01:15 you can make it coarse, choice is completely yours.
01:17 Well, this one is the pasty version.
01:19 Then this takes around 2 suns to dry.
01:23 And that's where you get these wonderful little dumplings called 'Mungodi'.
01:27 The 'Badiyaans' have become nice and golden brown.
01:29 Time to add in a cup full of water.
01:32 And along with this, a touch of salt.
01:34 Remember the fact that this subzi eventually also uses spinach,
01:38 which is a kind of salty vegetable.
01:40 Let's cover this and move it on another burner.
01:46 Time to take another wok or a 'Kadai' and begin with our subzi.
01:51 Let's begin with oil or 'Ghee', well, I prefer oil.
01:55 Cumin seeds, once these begin to crackle,
01:58 I'm going to add in the roughly cut onions.
02:00 Time to add in dried Red Chillies.
02:08 Saute these.
02:09 Ensure the oil releases with the heat of course.
02:14 And then I add in paste of Ginger, Garlic and Green Chillies.
02:17 Asafoetida, Turmeric powder, Red Chilli powder.
02:21 And finally, home ground Garam Masala.
02:25 Stir this well till the rawness of the Ginger-Garlic goes away.
02:28 Time to add in puree of Tomatoes.
02:32 Stir this well.
02:33 While making this masala,
02:42 also ensure that you count the whistles, do not go over 2.
02:46 Once oil releases from the masala,
02:49 time to add in fresh spinach, roughly cut.
02:52 Stir this on high flame.
02:55 (Stirring)
02:57 Well, the pressure subsided.
03:05 Time to open this and have a quick check.
03:10 Well, perfectly done.
03:12 Time to add this into the spinach mixture,
03:15 along with the Mangodi stock.
03:17 Whack the flame on high.
03:18 Stir this well and allow this now to cook together
03:22 for at least 3 minutes.
03:24 Of course, ensuring that it does not burn
03:26 at the sides and the bottom of the pan.
03:28 While this is cooking, let's quickly check for salt.
03:32 Just a touch more.
03:37 Remember the fact that we added salt while cooking the Mangodi.
03:41 The Mangodi previously also had salt.
03:43 Spinach also has kind of its own minerals and salts.
03:46 So, just a touch and we should be good.
03:49 Final quick few stirs.
03:51 And with this, your Mangodi Palak ki Sabzi is done and ready.
03:54 With this off goes the flame.
03:56 And this you could serve with a bowl of steamed rice,
03:59 Phulkas, Puris, Lachha Parathas, choice is completely yours.
04:03 What's important is to make this, to try this, savour this,
04:06 because this is where our ethnicity lies.
04:09 Bye for now.
04:10 (Music)