This is a very easy, healthy and quick to make lauki mangodi ki sabji. Mangodi or mongodi being moong dal dumpling. Mangodi adds the much needed protein. The mangodi has some spices of its own which adds a crunchy twist to the the not so liked Lauki. Do give it a try I am pretty sure you will like this Bengali version too.
- 1/2 cup Mangodi (Moong Dal Dumpling)
- 500 – 600 gms Lauki (Bottle Gourd)
- 1 inch grated Ginger
- 1 Green Chilly slit
- 1 big Tomato chopped
- 1/4 tsp Hing (Asafoetida)
- 1/4 tsp Jeera (Cumin Seeds)
- 1 inch Cinnamon
- 1 small Bay Leaf
- 1 tsp Sugar
- 1/4 tsp Haldi (Turmeric)
- 3/4 tsp Red Chilli Powder
- 1/4 tsp Dhania Powder (Coriander Powder)
- 1/4 tsp Jeera Powder (Cumin Powder)
- Salt to taste
- 3 tblsp Oil
- 1 tblsp chopped Coriander for Garnish
How to make lauki mangodi ki sabji
- Peel and chop the lauki into medium size pieces.
- Now heat oil in a pressure cooker and fry the mangodi on medium to low flame. Fry them till they are golden from all sides. Make sure not to over fry as this will give a bitter taste to the sabji.
- Take them out in a bowl and keep aside.
- Now in the remaining oil add hing and splutter jeera. Then add slit green chillies, cinnamon, bay leaf and grated ginger.
- Stir fry for 30 secs then add the chopped tomatoes and saute till little mushy.
- Now add the chopped lauki and dry masalas, salt and sugar.
- Now add the golden fried mangodi.
- Also add 1 tablespoon of water not more as the lauki will release its moisture when cooked.
- Put on the lid and give pressure for 2 whistles and then shut off the flame.
- Once the pressure releases naturally, stir well mashing the lauki pieces a little.
- Dish it out and then garnish with coriander leaves.
- You can serve it hot boiled rice, raita and aam pudina chutney. Just perfect for a light Indian meal.
- The amount of water needed to cook the lauki depends uopn the quality of the lauki. Some times the lauki is dry or off season kind. Then that require more water.
- An important tip while lauki is that the lauki should be slim, slender and symmetrical. It should not be shapeless. Some places thick while at some places thin. Also do taste the lauki sometime it might be bitter. Then it is best to discard the lauki. And try a new one.