Try this Aloo Baingan Mangodi Recipe.
- asafoetida – 1 pinch
- brinjals – 1 (400 grams)
- potatoes – 3 (250 grams)
- mangodi – 1/2 cup (100 grams)
- tomato – 3 (paste)
- green chilly – 2 (paste)
- mustard oil – 2 to 3 tbsp
- green coriander – 3 to 4 tbsp (finely chopped)
- cumin seeds – 1/2 tsp
- ginger paste – 1 tsp
- garam masala – 1/4 tsp
- red chilly powder – less than 1/4 tsp or as per ta
- turmeric powder – 1/4 tsp
- coriander powder – 1.5 tsp
- salt – less than 1.5 tsp or as per taste
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Crush each mangodis into 2 to 3 chunks.
- Then cut the brinjals in small chunks as well.
- Drench them in water to prevent from turning black.
- Peel the potatoes, wash and chop them in small chunks.
- Heat 2 tbsp oil in a pan and stir fry the mangodis on medium flame.
- Keep stirring constantly and roast the mangodis until you see a little change in color.
- When the mangodis are roasted well add ½ cup water, followed by potatoes, brinjals and salt.
- Stir to mix everything well.
- Cover and let it simmer for 5 minutes. Stir at regular intervals.
- Meanwhile in another pan, let us prepare a masala. For this, heat 1 to 2 tbsp oil in a wok or pan and splutter cumin seeds first.
- After the seeds crackle add asafoetida, ginger paste, turmeric powder, coriander powder, tomato-green chilly paste, red chilly powder and some salt.
- Now saute for a while until you see oil leaving the edges of masala.
- After sautéing the masala, add 1 cup water and let it simmer.
- When you see gentle boil in the gravy, add garam masala and cooked veggies into it. Mix well.
- Add some coriander as well. Cover the sabzi and let it cook for 4 to 5 minutes.
- Potato-brinjal mangodi sabzi is ready, transfer it to a serving bowl
- Garnish with some green coriander and serve piping hot and tantalizing potato-brinjal mangodi sabzi with chapatti, parantha, naan or rice and relish eating.
A deep red tomato-chili masala coats tender chunks of potato and melting brinjal, while toasted sun-dried lentil dumplings provide a dense, chewy counterpoint that absorbs the surrounding aromatics. Preparing this dish relies on managing distinct cooking stages so that dense root vegetables and porous nightshades finish simultaneously without collapsing into mush. Submerging freshly cut brinjal pieces in water halts oxidation and enzymatic browning before they hit the pan. Roasting the dried lentil nuggets, known as mangodi, in oil before adding moisture breaks down their raw floury core and develops a nutty flavor profile.
Pairing and Doneness Guidelines
Because the curry features a rich tomato base warmed by asafoetida, ginger, and cumin, it requires neutral carbohydrates to balance the spice. Serve this preparation alongside freshly baked chapatis, layered paranthas, or steamed basmati rice, which absorb the seasoned oil pooling around the edges of the gravy. Assessing doneness visually replaces thermometers in this method. Press a potato cube against the side of the pan using a wooden spatula; it should yield immediately with slight resistance at the center. Simultaneously, the brinjal should have lost its spongy structure completely, integrating smoothly into the surrounding sauce.
- If the potatoes remain firm after the initial simmer, add two tablespoons of boiling water and cover tightly to trap steam.
- Watch the dry spices closely when blooming them in hot oil; burning the turmeric or coriander will impart a bitter taste to the entire sauce base.
- Ensure the lentil dumplings are crushed into uniform two to three-millimeter chunks to guarantee even heat penetration during frying.
