Green Gram dumplings cooked in Spinach gravy. A dish from Rajasthan.
Time Required: 20 Minutes
Serves: 2
Ingredients:
½ Cup Mangodi
1 big bunch Palak / Spinach or Methi / Fenugreek Leaves, Cleaned and Chopped
1 big Onion, Chopped
1 big Tomato, Chopped
1 tsp Turmeric powder
1 tsp Jeera / Cumin Seeds
1 tsp Red Chili powder
1 – 2 Green Chili, Chopped
½ tsp Ginger paste
1½ tbsp Oil
Salt to taste
Method:
Heat half a tablespoon Oil and shallow fry the Mangodis. Remove and keep aside.
Heat 1tbsp Oil in a kadai and add Jeera and when it splutters add Turmeric powder, Onion and sauté for a minute. Next, add Tomatoes and Green Chili and fry for a minute. Add Palak, Salt, Red Chili Powder and Mangodi. Stir. Add ½ to 1 Cup water and cook for 2 to 3 minutes.
Remove to a serving dish and serve hot with Missi Roti, Phulka or Bhajra Roti.
