Rajasthani Methi Mangodi Sabzi Recipe Step By Step

To begin making the Rajasthani Methi Mangodi Sabzi method, rinse the fenugreek leaves in running moisture, empty out and roughly chop them.

Keep it aside.fiery up a tablespoon of coat in a cooking vessel on medium fiery up and mix in the moong dal mangodi.shallow fry the mangodi's until they turn slightly brown and keep aside.mix in the remaining coat in the same cooking vessel, mix in cumin seeds and red chillies.Once the cumin seeds splutters mix in the finely cut up garlic and shallot and saute until the onions are cooked.mix in the turmeric, red chilli dusting masala condiment and saute until the coat leaves the sides of the cooking vessel.mix in the fried mangodi back to the cooking vessel and toss together well.Now, combine 2 tablespoons of curd in half a cup of moisture until even and mix in it to the cooking vessel.Bring the Rajasthani Methi Mangodi Sabzi to a rolling bubble and mix in the cut up fenugreek leaves and saute until it is well cooked.augment the taste Rajasthani Methi Mangodi Sabzi with seasoning, garam masala, toss together well and switch off the flame.Transfer Rajasthani Methi Mangodi Sabzi into a serving dish and enjoy.enjoy the Rajasthani Methi Mangodi Sabzi method, along with Rajasthani Kadhi and Phulkas for the weeknight dinner.