Mangauchi ki Sabzi…reinvented, with the help of my Appe Pan!
A delicious melt in the mouth Sabzi, that is a childhood fav! However it uses deep fried moong dal pakoris because of which I would shy away from making it too often! So I decided to try this new no-fry method…And the results were quite fabulous! 🙂
Method:
For the non-fried Mangauchis…
Soak moong ki dhuli daal overnight.
Drain and grind using minimal water to a fine paste along with ginger and green chillies using very little water. Whip the dal by hand beater till fluffy…almost like a cake batter.
Add 1/2 a tsp of eno and cook in appe pan using a minimal spray of oil.
You now have your non-fried mangauchis ready!
Soak the non-fried mangauchis in warm salted water. After 20-25 minutes. Take the pakoris out of water and squeeze out water. Keep aside.
For the curry….
Next heat a little ghee, add hing, jeera minced ginger and green chilli. Add crushed tomato, salt, haldi , red chili pwdr, dhania pwdr and cook till the tomato reduces a little and the raw taste of the tomato disappears. Add enough water to make a really thin gravy and simmer for 3-4 minutes. Stir in 2 tbsp yoghurt, stirring constantly to avoid curdling! Cook for another 2-3 minutes.
Now add the non-fried mangauchis and simmer for 3-4 minutes….till they absorb the thin gravy. Sprinkle with chopped dhania… Serve with garma garam phulka / jeera rice!
The above method is the new-age low fat version of this dish.
However if you would like to make it the traditional way
Here is how you would do it….
Mangauchi ki Sabzi
