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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grind the onion, ginger and garlic into a fine paste.
Heat the mustard oil in a pressure cooker. Add the mangodi and roast for about 30 seconds until they turn reddish-pink. Remove them from the cooker and set aside.
In the same cooker, heat the remaining oil if needed. Add the onion, ginger and garlic paste. Stir occasionally and cook on a low flame until the paste turns brown, taking care not to burn it.
Once the paste turns brown, add the red chilli powder, coriander powder, turmeric powder and salt. Mix well.
Add ¼ cup of water and cook the gravy on a low flame until the oil begins to separate.
Add the ghee and cook for another minute on a low flame.
Add the roasted mangodi and mix well.
Add approximately twice the volume of water as the mangodi, adjusting the quantity according to the desired consistency.
Increase the flame and close the pressure cooker lid. After the first whistle, lower the flame and cook for another 5 minutes.
Allow the pressure to release naturally. Let the curry cool slightly before opening the cooker.
Garnish with kasuri methi and fresh coriander leaves.
Serve hot with rice or roti.
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Roast the mangodi to enhance the flavour and remove the raw taste.
Roast for about 30 seconds to develop the characteristic reddish-pink colour without over-roasting.
Brown the onion paste properly by cooking it on a low flame until it turns brown before adding the spices. This develops a richer flavour.
Add ghee for flavour as it enhances the aroma and richness of the curry.
Add enough water as mangodi absorbs water as it cooks, so add approximately twice its volume of water and adjust as required.
I'm Manisha Saxena from India, a passionate home cook with over 23 years of experience in cooking. While I can prepare a variety of cuisines, my true expertise and love lie in North Indian cuisine, my culinary roots. Over the years, cooking has taught me that delicious food is not just about following a recipe, it's about understanding the little details, techniques and basics that can completely transform a dish. I have also recently started exploring and creating dishes using millets, bringing a traditional ingredient into everyday cooking in interesting ways. My hands-on experience, dedication and passion have helped me develop and enhance my culinary skills and deep understanding of food. Through my recipes, I want to share not just how to cook, but also teach minute details, tips and techniques that can turn even the simplest dish into something truly delicious. I will also share the health and nutritional benefits, along with the approximate calorie content, of each dish I create
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