200 gms mangodi
2- 3 red chillies whole
2 tblsp bengal gram flour (besan)
1/2 tsp cumin seeds
1/2 cup yogurt
1 tblsp oil
200 gms potatoes200 gms.
1 tblsp red chilli powder
1 tblsp ginger paste
salt to taste
2 tblsp coriander powder
1 tsp garam masala powder
1 tblsp coriander seeds
2 tblsp tomato puree
100 gms coriander leaves
1 tsp turmeric powder
1 bay leaf
How to make aloo mangodi :
Cream curd, mix in besan and salt, red chilli powder, coriander powder and turmeric powder to it.
Peel, wash and cut potatoes into 1 centimeter cubes.
Keep aside in water.
Dry roast mangodi on hot tawa until crunchy and slightly browned.
Heat up oil, mix in brown bay leaf, cumin seeds, coriander seeds, whole red chillies and salt and cook.
Mix in potatoes and stir fry stirring constantly until golden brown.
Mix in ginger paste, mangodi, tomato puree and yogurt mixture, mix in 1 cup of water and mix well.
Mix in garam masala powder and cut coriander leaves.
Stir fry for a further few minutes and serve hot.(under the courtesy of www.fortunecookingoil.com)