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Rajasthani Mangodi Aloo ki Sabzi

Neha Pahilwani
10 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Rajasthani Mangodi Aloo ki Sabzi RECIPE

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!!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Rajasthan
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. 3/4 cup (60 grams) mangodi
  2. 1 medium (100-125 gram) potato chopped into medium size pieces
  3. 3 medium (150gm) tomatoes chopped
  4. 1 green chilli chopped
  5. 3 cloves of sliced garlic
  6. 1/2 teaspoon turmeric powdee
  7. 1 teaspoon coriander powder
  8. 1/4 to 1/2 teaspoon chilli powder (adjust)
  9. Salt to.taste
  10. 1/4 teaspoon garam masala powder
  11. 3 tablespoons oil for cooking
  12. 2.5 to 3 cups water
  13. A few sprigs of chopped coriander leaves for garnishing


  1. Heat a tablespoon of oil in a skillet or pressure cooker on medium heat
  2. Add mangodi to the oil and saute them on medium heat for a minute.
  3. Remove from oil and keep mangodi aside.
  4. Meanwhile, make.a paste of chillies and tomatoes.
  5. Heat the remaining oil and saute garlic until translucent. Add the tomato chilli paste and all spices to the cooker or skillet and saute them for a minute on medium flame uncovered
  6. Add chopped potatoes and combine well. Saute it for a minute.
  7. Then add the mangodi and mix.
  8. Add water to the sabzi and garam masala .
  9. Cover and cook on medium flame. If in pressure cooker, cook for two whistles.
  10. Switch off the flame now.
  11. Garnish with coriander leaves and enjoy with roti or rice

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Payal Singh
Payal Singh   May-23-2018

Spicy and delicious.

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