Thursday, 7 December 2017

Moong Badi Chawli - Moong Dal Mangodi with Yard Long Beans - Mangodi Seengare Recipe

Hello foodies,

Winters have set in and today I will share a recipe which I have learnt and seen only I got married, i.e. in my Sasural. The recipe is made with Moong Dal Mangodi/Badi/Wadi as they are called in North India. Yard Long Beans which are also known as Chawli/Lobia beans are used in this recipe to obtain a gravy like recipe, which can be relished with both rice as well as flatbreads/roti/paranthas. Another option is to serve these with matar pulao, which is how it is eaten at my sasural. The recipe has very mild pungent flavor due to the beans and tastes delicious during these months. So let's get cooking...




Ingredients (you will need):

Chawli/Yard Long Beans/Seengare, 200 grams
Moong Dal Badi/Mangodi, 100 gms
Salt, to taste
Red Chilli Powder, 1 tsp
Turmeric Powder, 1/2 tsp
Amchoor Powder/Khatai/Dried Mango Powder, 1 tsp
Garam Masala Powder, 1/2 tsp
Cumin/Jeera seeds, 1/2 tsp
Coriander Powder, 1 tbsp
Tomato puree, 1 tbsp
Ghee/Refined oil, 1 tbsp

Cooking steps:

1. Assemble the ingredients. Wash and cut chawli/yard long beans/ lobia beans finely. The veggie on the right in the picture below is the chawli and mangodi is shown in the right.


2. Next, break the mangodi with the help of a rolling pin/belan slightly. They should not be powdered but should be broken into smaller pieces.

3. In a pressure cooker, heat some ghee.

4. Once the ghee is hot add the crushed mangodi/badi. Fry them till they are slightly brown and fragrant.

5. The mangodi should look something like this.

6. Lower the flame and add in the cumin seeds, turmeric powder, chilli powder and coriander powder to the fried badi/mangodi.

7. After about 20 seconds add tomato puree.

8. Next add the chawli/seengare and stir everything together.

9. Add salt and mix.

10. Add atleast 2-2.5 cups of water. Mangodi tends to absorb a lot of water to become soft and tender. Close the lid of the cooker and let it cook on a low flame for 10-15 minutes.

11. Open the lid of the cooker after the steam has released and add amchoor powder and garam masala. Stir well and serve hot with rice/rotis.

Hope you like this version of mangodi chawli recipe and give it a try. Do let me know how it turned out for you in the comments below.

Bon Apetit!

No comments:

Post a Comment