Papad Mangodi Ka Saag
For times when you are bored of the routine, and seek something new on your plate, Papad Mangodi Ka Saag, is a good choice. In Rajasthan, however, this is a common dish that showcases a unique way of cooking and eating the poppadom mixed with mangodis.
Prep time: 45 minutes
Caters to: 2 gobblers
Challenge level: Intermediate
From the pantry:
- 100 grams papad
- 50 grams mangodi
- 50 grams ghee
- 20 grams whole cumin seeds
- 150 grams chopped onion
- 100 grams curd
- Salt to taste
- 5 grams turmeric powder
- 10 grams coriander Powder
- 10 grams red chilli powder
- 10 grams green coriander
- 10 grams ginger paste
- 10 grams garlic paste
- 5 grams nagauri methi
Cook Away:
- Deep fry the mangodis and roast the papads.
- Heat mustard oil in a pan. Add whole cumin seeds and cook till golden brown.
- Add chopped onions and cook till light brown in colour. Add ginger and garlic paste.
- Add turmeric powder, coriander powder, red chilli powder, and sauté for a minute.
- Add beaten curd and cook till oil floats to the top. Add papad and mangodi.
- Add nagauri or kasuri methi. Mix well. Serve.
Featured Image Courtesy: hungryforever.com
