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Author Notes: Thin and mildly spiced potato and lentil nuggets curry - Specialty from Rajasthan (india)
INGREDIENTS- Potato,chopped -340 gms (3 medium) Tomato,chopped - 135 gms (2 medium) Green chilies ,chopped -1 tsp Ginger ,chopped -1 tsp Moong daal mangodi -1/2 cup(65 gms) Yogurt /dahi - 2 tbsp Corinder powder/dhaniya- 1.5 tsp Turmeric /haldi - 1/2 tsp C
- Wash peel and chop potato in small pieces. Grind tomato,green chilies and ginger and make a paste. Heat oil in the pressure cooker and add mangodis and cumin seeds. Fry till mangodis and cumin become golden. Now add cloves ,asafoetida and whole red chilies and saute. Add tomato puree in the cooker and fry for a minute. Add all the dry spices and yogurt and saute till oil start separating from the masala. Now add chopped potatoes and stir for a minute. Add water and mix well. Now pressure cook on medium heat till 4 whistles (or till potato cooked completely) When it cool down then open and slightly mash the curry. Give it a boil on medium heat (with out covering the pan) Now add lemon juice and fresh coriander and serve hot. Note- 1-Pressure cooking time depends on the size of potatoes and quality of mangodis. 2- If the mangodis are readymade then you can pressure cook or boil them before adding in the curry because sometimes readymade vadis have besan added in to it so they are not as soft as home made vadis as addition of besan makes them hard. 3-You can add up to 4.5 cups of water if you want to make it thinner ,but avoid making it too thick