Papad Mangodi ki Sabji

Papad Mangodi ki Sabji

I am sure all of you would now be aware that I come from the western part of India – through my multiple mentions in the previous posts. My state in this western part – “Rajasthan” – is an arid, desert region and hence is generally unsuitable for growing vegetables. This is the reason why people from this region have the routine of preserving vegetables and lentils by dehydrating them, and then using them to prepare various dishes.

The vegetable mains in Rajasthani cuisine mainly revolve around variations derived from lentils,  and chickpea flour (Besan). This post on Papad Mangodi ki Sabji is one such variation involving Mangodi and Papad. To clarify, Mangodi is basically a sun dried lentil dumpling and, Papad is Poppadum.

In the true Rajasthani style, I heartily prepared Papad Mangodi ki Sabji during lunch as I had no vegetables in my fridge!! Just remember, it is very quick and an easy peasy recipe.

The ingredients for Papad Mangodi ki Sabji are:

  1. Mangodi : 1cup
  2. Papad : 1
  3. Salt : as per tastennv
  4. Red Chilli Powder : 1/2 tsp
  5. Coriander Powder : 1 tsp
  6. Dry mango Powder (Amchur) : 1/4 tsp
  7. Asafoetida (Hing) : a pinch
  8. Cumin seed : 1/2 tsp
  9. Oil : 1 tsp + 1/2 tsp ( i love to use less oil in cooking; but you can add more oil as per your desire)

Method :

Heat 1 tsp oil in a pan and roast mangodi till it gets brown in colour. Switch off the flame and remove the pan from the gas. Take out the mangodi from the pan and keep it aside on the plate.

Cut the raw papad into small pieces and keep it aside.

Now heat 1/2 tsp oil in the same pan and temper with hing, cumin seed, little bit red chilli powder and turmeric powder. Add 2-3 cup water, salt, chilli powder, turmeric powder, and coriander powder. Wait for the water to boil and then add mangodi.

Cover and cook the mangodi till it gets soft. If require, add some more water. When the mangodi is almost done then add dry mango powder and pieces of papad. Cover it and cook for 2-3 min on simmer. Add water to get desire consistency as this is a gravy curry not a dry one.

Now it’s ready to serve !

Enjoy this Rajasthani delicacy with chapati or even with yellow moong daal khichdi.

Insider Tips / Finer Points :

* You can add dried Fenugreek leaves (kasuri methi) at the end to enhance the taste with nice aroma.

*  Add enough water to the curry as mangodi will soak the water.

  •  If you like, you can add onion into this gravy.

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