You are here: Home> Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Sabzi > Palak Mangodi
palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak |
Tarla Dalal
06 December, 2024
Table of Content
palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with 30 amazing images.
palak mangodi is a Rajasthani sabzi made from palak and mangodi. Learn how to make mangodi palak.
Jodhpuris are extremely fond of moong dal mangodis, which they cook in a variety of ways. Their food includes a lot of greens, so that is perhaps how this palak mangodi combination came about.
Mangodis tossed in a spicy spinach gravy makes a mouth-watering palak mangodi sabzi. You can make mangodis very easily at home or you can buy them in packets from specialty stores.
moong dal mangodis are more common than urad dal mangodis which are made in some parts of Rajasthan.
Serve palak mangodi sabzi with bajra roti or jowar roti.
Enjoy palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with step by step photos.
Palak Mangodi recipe - How to make Palak Mangodi
Tags
Preparation Time
20 Mins
Cooking Time
20 Mins
Total Time
40 Mins
Makes
4 servings
Ingredients
For Palak Mangodi
1 3/4 cups chopped and blanched spinach (palak) , refer handy tip
1 cup crushed mangodi
1 tbsp coconut oil or
2 tsp cumin seeds (jeera)
1/2 cup finely chopped onion
2 tsp ginger-green chilli paste
1 tsp garam masala
a pinch of turmeric powder (haldi)
1 tsp chilli powder
salt to taste
Method
For palak mangodi
- To make palak mangodi, blend the spinach to a smooth purée in a mixer without using any water. Keep aside.
- Combine the mangodi with 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
- Add the ginger-green chilli paste, spinach purée, garam masala, turmeric powder, chilli powder, salt and 1/4 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the cooked mangodis, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve palak mangodi immediately.
Handy tip:
- Approx. 7 cups of chopped spinach will yield 13/4 cups of chopped and blanched spinach.
Palak Mangodi recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 168 cal |
| Protein | 9.3 g |
| Carbohydrates | 21.1 g |
| Fiber | 5.9 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Sodium | 95.1 mg |
Click here to view Calories for Palak Mangodi
The Nutrient info is complete
Vinita_Raj
March 13, 2025, midnight
Pressure cooked mangodi cooked in a very tasty and healthy spinach gravy.
Gandhi Dhwani
March 13, 2025, midnight
It tastes little spicy but its delicious.. Like palak paneer or aloo palak.. This a new variety of palak subzi.. This rajasthani combination of palak and mangodi is super!
ankita
March 13, 2025, midnight
Palak Mangodi ek Rajasthani andaj me swadisht Subzi muje bhut aache lagye
-15628.webp)
-9022.webp)
-15590.webp)
