Dhaniya Aloo Mongodi

4 servings

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Dhaniya Aloo Mongodi Ingredients

250 g Coriander leaves; chopped	1 ts Chilli powder; (5 g.)
12 Baby potatoes with skin;	3 ts Turmeric powder; (15 g.)
; water	1 c Fresh tomato puree; (240 g.)
150 g Mongodi; (urad dal vadi)	3/4 ts Coarse black pepper powder;
Oil for deep frying mongodi	1/2 ts Green cardamom powder 1/4
5 tb Desi ghee or clarified	; powder (2 g.)
1 Tomato; (100 g.)	1/4 ts Nutmeg powder; (1 g.)
2 ts Cumin seeds; (10 g.)	A generous pinch of kasoori
20 g Ginger paste	FOR THE GARNISH
10 g Garlic paste	4 Sprigs coriander leaves
3 ts Coriander powder; (15 g.)	1 Tomato; (80 g.)

Instructions for Dhaniya Aloo Mongodi

HEAT oil in a kadai and deep fry the mongodi till golden. Remove to an absorbent paper to drain excess oil. Reserve in a panful of water until ready to cook. Quarter the tomato and remove the pulp and the seeds. Heat ghee in a kadai. Add cumin seeds. When they crackle, add garlic paste and ginger paste. Stir-fry until the moisture evaporates. Add the chopped coriander leaves and stir-fry until dry. Add coriander powder, chilli powder and turmeric powder (dissolved in 60 ml. water). Stir-fry until almost dry. Then add tomato puree and stir-fry until the ghee floats on top. Add potatoes, mongodi and salt. Stir-fry for about seven minutes or until the potatoes and the mongodi are well coated with coriander leaves. Sprinkle pepper powder, cardamom powder, cinnamon powder, nutmeg powder and kasoori methi powder on top. Stir well and remove from heat. Remove to a serving dish. Garnish with coriander leaves and tomato strips. Serve either as a main course with puris or as an accompaniment. Converted by MC_Buster. NOTES : (The Rajasthanis make only Dhania Mongodi, a remarkable coriander delight. We introduced potatoes, in the full belief that it would enhance the taste. We believe our faith has been vindicated.) Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized