How to make Matar Mangodi Curry
Wash peas thoroughly.
Wash tomatoes and cut into large pieces. Remove stalk from chilies and wash them as well. Peel ginger and rinse it too. Take 1 tbsp oil in pressure cooker and place it on flame for heating. Place mangodi in cooker and sauté until it becomes golden brown in color. Take it out in a bowl.
Add rest of 2 tbsp oil in cooker and place it on flame for heating. Add cumin seeds and asafoetida and sauté or while. Now add turmeric powder, coriander powder, tomato-green chilly-peanut paste and red chilly powder. Stir after every 1-2 minutes and cook until oil starts floating on the surface.
Add peas and roasted mangodi in the masala and mix all ingredients nicely.
Add 2-3 cups of water in Sabzi and close the cooker. After it simmers once reduce the flame to minimum and cook for 2 more minutes on low flame only. Turn of the gas, matar mangodi Sabzi is ready.
Open the cooker and add garam masala powder and green coriander leaves in the Sabzi. Matar mangodi Sabzi is ready.
Take out matar mangodi Sabzi in a bowl and garnish with green coriander leaves, serve piping hot matar mangodi Sabzi with chapatti, parantha, naan or rice.
For making matar mangodi Sabzi with onion, take 2 medium size onions, peel, chop and make a fine paste. After suating cumin seeds add onion paste and sauté. Now add all spices like wise.
For 4-5 family member
Time : 40 minutes