Mangodi is a recipe component of few other Indian cuisines. But Rajasthani Mangodi used in this Rajasthani Aloo Sabzi is far unbeatable according to me. It is rare to find such recipes on the restaurants' menu especially when you are in a place quite faraway from your homeland, just as I reside in UAE which is quite far from Rajasthan . On my trips to Jaipur, I make sure to pick up a few packs of Rajasthani Mangodi from the local grocer who also is a Rajasthani. Whenever I cook this dish here in Dubai-UAE, I am transcended to my hometown Jaipur. Mangodi also called Wadi are sundried lentil nuggets.They are made by grinding soaked lentils with a few aromatic local spices that give this mangodi a distinctive flavour . These mangodi nuggets are then sun dried for 2 to 3 days . Just before making the sabzi these mangodi nuggets are sauted. Rajasthani Mangodi Aloo Sabzi is a handy recipe when you seem to be running out of vegetables or confused about what to make. Its tomato gravy is usually thin but the starch from the potatoes thickens the gravy which is called rasaa. So make this Rajasthani Mangodi Aloo sabzi and enjoy it!!