Patli Mangori (Green gram pieces in tomato gravy) recipe
ingredients
200 g (7 oz) Mangori, coarsely crushed
2 tbsp (30 g) 1 oz Ghee
a pinch Asafoetida (hing)
1/2 tsp Cumin (jeera) seeds
1 Ginger (adrak), finely chopped, 1 inch piece
1 Green chilli, slit
Salt to taste 1/4 tsp Turmeric (haldi) powder
1 1/2 cups (375 ml) l2 fl oz Water
1 Tomato, big, chopped
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Mango powder (amchur)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 g) 1 oz Ghee
a pinch Asafoetida (hing)
1/2 tsp Cumin (jeera) seeds
1 Ginger (adrak), finely chopped, 1 inch piece
1 Green chilli, slit
Salt to taste 1/4 tsp Turmeric (haldi) powder
1 1/2 cups (375 ml) l2 fl oz Water
1 Tomato, big, chopped
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Mango powder (amchur)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the ghee in a wok (kadhai); add asafoetida, cumin seeds, ginger, and green chilli. Add the mangori and saute for 2 minutes. Add salt, turmeric powder, and water. Bring the mixture to the boil, lower heat and simmer till the mangori is tender.
2. Increase heat, add the remaining ingredients (except green coriander). Boil till the gravy is smooth and thick.
3. Serve hot garnished with green coriander.
Variations; For palak mangori add 100 g of boiled and crushed spinach (omit green coriander) to the boiling mangori. Mix well, remove from heat immediately and serve hot with besan or bajre ki roti
2. Increase heat, add the remaining ingredients (except green coriander). Boil till the gravy is smooth and thick.
3. Serve hot garnished with green coriander.
Variations; For palak mangori add 100 g of boiled and crushed spinach (omit green coriander) to the boiling mangori. Mix well, remove from heat immediately and serve hot with besan or bajre ki roti
serving amount
serves: 4
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