• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, D
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 Coriander leaves - chopped

  2. 12 Baby potatoes with skin

  3. (blanched in salted water)

  4. 150 Mongodi - (urad dal vadi)

  5. Oil for deep frying mongodi

  6. 5 tablespoons 75ml Desi ghee or clarified butter

  7. 2 teaspoons 10ml Cumin seeds

  8. 20 Ginger paste

  9. 10 Garlic paste

  10. 3 teaspoons 15ml Coriander powder

  11. 1 teaspoon 5ml Chile powder

  12. 3 teaspoons 15ml Turmeric powder

  13. 1 cup 237ml Fresh tomato puree

  14. 3/4 teaspoon 3.8ml Coarse black pepper powder

  15. 1/2 teaspoon 2 1/2ml Green cardamom powder

  16. 1/4 teaspoon 1 1/3ml Cinnamon powder

  17. 1/4 teaspoon 1 1/3ml Nutmeg powder

  18. Generous pinch of kasoori methi powder

  19. For The Garnish

  20. 4 sections Coriander leaves

  21. 1 Tomato

Instructions Jump to Ingredients ↑

  1. (The Rajasthanis make only Dhania Mongodi, a remarkable coriander delight. We introduced potatoes, in the full belief that it would enhance the taste. We believe our faith has been vindicated.)

  2. Heat oil in a kadai and deep fry the mongodi till golden. Remove to an absorbent paper to drain excess oil. Reserve in a panful of water until ready to cook. Quarter the tomato and remove the pulp and the seeds.

  3. Heat ghee in a kadai. Add cumin seeds. When they crackle, add garlic paste and ginger paste. Stir-fry until the moisture evaporates. Add the chopped coriander leaves and stir-fry until dry. Add coriander powder, chilli powder and turmeric powder (dissolved in 60 ml. water). Stir-fry until almost dry. Then add tomato puree and stir-fry until the ghee floats on top. Add potatoes, mongodi and salt. Stir-fry for about seven minutes or until the potatoes and the mongodi are well coated with coriander leaves. Sprinkle pepper powder, cardamom powder, cinnamon powder, nutmeg powder and kasoori methi powder on top. Stir well and remove from heat.

  4. Remove to a serving dish. Garnish with coriander leaves and tomato strips. Serve either as a main course with puris or as an accompaniment.


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