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methi mangodi recipe | Rajasthani methi mangodi sabzi | moong ki wadi with fenugreek | 


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Methi Mangodi ( Rajasthani)

methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with 30 amazing images.

methi mangodi is a traditional Rajasthani sabzi. Learn how to make healthy moong ki wadi with fenugreek.

Traditional fare that will take your mind on a journey to the havelis of Rajasthan! Since mangodis are readily available in the market, this lip-smacking methi mangodi can be made very quickly and easily any time you wish to.

See our moong dal mangodi recipe in case you wish to make it. All you need to do is pipe the moong dal batter into small mangodis and put it out in the sun for 2 days.

The addition of moong dal mangodi balances the bitterness of fenugreek very well, making this a very appealing methi mangodi sabzi to all.

Adding a combination of curds and milk helps achieve the perfect consistency and flavour to this methi mangodi sabzi.

We suggest you cook methi mangodi in coconut oil as this is far healthier than processed seed oils.

Enjoy methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with step by step photos.

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Methi Mangodi ( Rajasthani) recipe - How to make Methi Mangodi ( Rajasthani)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients
Method

For methi mangodi
    For methi mangodi
  1. To make methi mangodi, combine the fenugreek leaves, salt and ½ tsp of turmeric powder in a deep bowl and mix well. Cover with a lid and keep aside for 5 minutes. Squeeze out all the water and wash the fenugreek leaves very well. Keep aside.
  2. Combine the milk, curds, coriander powder, sugar, remaining ¼ tsp of turmeric powder, salt and ¾ cup of water in a deep bowl, mix well using a whisk and keep aside.
  3. Heat the oil in a deep non-stick kadhai and add the cumin seeds.
  4. When the seeds crackle, add the ginger-green chilli paste and sauté on a medium flame for a few seconds.
  5. Add the mangodi and sauté on a medium flame for 2 minutes.
  6. Add the fenugreek leaves and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the milk-curds mixture, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
  8. Serve the methi mangodi immediately.

Methi Mangodi ( Rajasthani) recipe with step by step photos

like methi mangodi
  1. like methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | then see our Rajasthani sabzi recipes and some recipes we love below.

what is methi mangodi made of ?
  1. what is methi mangodi made of ? See below image of list of ingredients for methi mangodi.

mangodi
  1. You can buy moong dal mongodi directly from the your local market. Or see how to make moong dal mangodi recipe . Here we have sun dried the mangodi for 2 days. 
  2. You coarsely crush the mongodi to use in the methi mangodi sabji. 

preparing the fenugreek leaves
  1. In a deep bowl put 4 cups chopped fenugreek (methi) leaves.
  2. Add salt to taste. We added 1/2 tsp salt. 
  3. Add ½ tsp of turmeric powder (haldi).
  4. Mix well with your hands.
  5. Cover with a lid and keep aside for 5 minutes.
  6. Squeeze out all the water from the fenugreek leaves with your hands.
  7. Wash the fenugreek leaves very well. 
  8. Keep aside.

milk curd mixture
  1. In a deep bowl put 1/2 cup milk.
  2. Add 1/2 cup curds (dahi).
  3. Add 1 tsp coriander (dhania) powder.
  4. Add 1 tsp sugar.
  5. Add remaining ¼ tsp of turmeric powder.
  6. Add salt to taste. We added 1/2 tsp salt. 
  7. Add  ¾ cup of water.
  8. Mix well using a whisk.
  9. Keep aside. Milk curd mixture.

making methi mangodi
  1. To make methi mangodi recipe | Rajasthani methi mangodi sabzi | moong ki wadi with fenugreek | heat 2 tbsp coconut oil or oil in a deep non-stick kadhai. Use coconut oil for a healthier diet. 
  2. Add 1/2 tsp cumin seeds (jeera).
  3. Let the seeds crackle. 
  4. Add 2 tsp ginger-green chilli paste.
  5. Sauté on a medium flame for a few seconds.
  6. Add 1/2 cup coarsely crushed readymade moong dal mangodi.
  7. Sauté on a medium flame for 2 minutes.
  8. Add the marinated fenugreek (methi)  leaves.
  9. Cook on a medium flame for 2 minutes, while stirring occasionally.
  10. Add the prepared milk-curds mixture.
  11. Mix Rajasthani methi mangodi sabzi well.
  12. Cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
  13. Serve methi mangodi | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek |  immediately with bajra roti or jowar roti.

pro tips for methi mangodi
  1. Heat coconut oil or oil in a deep non-stick kadhai. Use coconut oil for a healthier diet. 
  2. Squeeze out all the water from the fenugreek leaves with your hands.
  3. Serve methi mangodi with bajra roti or jowar roti. 
  4. Methi mangodi is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). 
    1. Vitamin C :  Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 38% of RDA.
    2. Calcium.  See Calcium rich recipes : Calcium  is a mineral that makes bones stay strong. Required from kids to adults. 38% of RDA.
    3. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 21% of RDA.
    4. Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 18% of RDA.
    5. Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 17% of RDA.
    6. Phosphorus : Phosphorus works closely with calcium to build bones. 14% of RDA.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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