How to make Tinda Moong Dal Mangodi
Peel the tinda and wash it. Remove the water and cut the vegetable into 5-6 pieces.
Cut tomatoes into big pieces, Take out the seeds of green chilli, Peel the ginger and cut it into big pieces and wash all these vegetables. Put all the vegetables in the mixer and make a thick paste of it.
Pour one table spoon of oil into the cooker, put mangodi into it, and cook it till it gets brown in colour.
Now put 2 table spoon of oil into a cooker and heat it. Now put hinga and cumin into the warn oil, and cook it till the cumin gets brown in colour. Now put turmeric powder, coriander powder, and fresh mixture of tomato gravy. Now stir the curry with a spoon and cook it till it leaves oil floats at the top.
Now put the chopped tindas and mangodi in the cooked curry, stir it with a spoon and cook it for 2 minutes. Now add two cups of water, salt,and red chilli. Close the lid of the cooker, lower down the flame after one whistle and cook it for 2-3 minutes.
Now open the cooker once rhe pressure sets down, add garam masala and green coriander to it. Tinda Mangodi curry is ready to serve now.
Take out the Tinda Mangodi curry in a serving dish and garnish it with chopped green coriander. Serve it with hot chapatis, rice or paranthas.
You can also try out this dish by adding Lauki to it, instead of Tinda, and cook it with a same method.
Time- 30 minutes.