Mangodi Aloo Sabzi with Egg
A hearty and authentic Rajasthani curry featuring sun-dried lentil nuggets (mangodi) and potatoes in a spiced tomato-yogurt gravy. The addition of hard-boiled eggs makes this a protein-packed, deeply satisfying meal, perfect with roti or rice.
For 4 servings
Preparation
- If not already done, boil the potatoes until tender, then peel and cut them into 1-inch cubes. Hard-boil the eggs, peel, and set aside. You can prick the eggs with a fork so they absorb the gravy.
- Finely chop the onion. Puree the tomatoes. Whisk the curd in a small bowl until completely smooth to prevent it from splitting later.
Fry the Mangodi
- Heat ghee in a heavy-bottomed pan or kadai over medium-low heat.
- Add the mangodi and fry, stirring constantly for 3-4 minutes until they turn a consistent golden brown. Be careful not to burn them.
- Remove the fried mangodi with a slotted spoon and set aside.
Prepare the Masala Base
- In the same pan, add the mustard oil and heat until it's lightly smoking, then reduce the heat. Add cumin seeds and asafoetida. Let them splutter for about 30 seconds.
- Add the chopped onion and sauté for 6-8 minutes until it becomes soft and golden brown.
- Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the Gravy
- Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds.
- Pour in the tomato puree, add salt, and cook for 5-7 minutes, stirring occasionally, until the masala thickens and oil begins to separate at the edges.
- Reduce the heat to the lowest setting. Slowly pour in the whisked curd while stirring continuously. Continue stirring for 2-3 minutes until the curd is well incorporated and the gravy comes to a gentle simmer. This prevents it from curdling.
Simmer the Curry
- Add the fried mangodi and boiled potato cubes to the gravy. Gently mix to coat them with the masala.
- Pour in 2 cups of hot water and stir. Bring the curry to a boil.
- Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. The mangodi should become tender but not mushy, and the gravy will thicken.
Finish and Garnish
- Gently place the peeled, hard-boiled eggs into the simmering curry.
- Sprinkle the garam masala over the top and stir gently.
- Cover and let it rest for 2 minutes for the flavors to meld.
- Garnish with fresh chopped coriander leaves. Serve hot with phulka, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always fry mangodi on low to medium heat to ensure they cook through evenly without burning on the outside.
- 2To prevent yogurt from curdling, ensure it's at room temperature, whisked well, and added on the lowest possible heat while stirring constantly.
- 3Using hot water for the gravy helps maintain the cooking temperature and results in a better-textured curry.
- 4For a richer flavor, you can lightly pan-fry the boiled eggs in a teaspoon of oil with a pinch of turmeric and chili powder before adding them to the curry.
- 5The gravy thickens upon cooling. Adjust water quantity based on your desired consistency.
Adapt it for your goals.
Vegan
To make this vegan, omit the eggs, replace ghee with oil, and substitute curd with 2 tablespoons of cashew paste blended with water.
No Onion/GarlicNo Onion/Garlic
For a Sattvic or Jain-friendly version, skip the onion and ginger-garlic paste. The flavor profile will be different but equally delicious, relying more on tomato and spices.
Creamier GravyCreamier Gravy
For a richer, restaurant-style gravy, add 2 tablespoons of fresh cream or cashew paste along with the curd.
With Other VegetablesWith Other Vegetables
You can add other vegetables like green peas or carrots along with the potatoes for added nutrition and texture.
Why this is on our healthy list.
Protein Powerhouse
Combining lentils (mangodi) and eggs creates a high-quality protein source, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
The moong dal in mangodi is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Sustained Energy Release
The complex carbohydrates from potatoes provide a steady and sustained release of energy, keeping you full and active for longer.
Source of Essential Minerals
This dish is a good source of essential minerals like iron from lentils, potassium from potatoes and tomatoes, and phosphorus from eggs, which are vital for various bodily functions.
Frequently asked questions
Mangodi are small, sun-dried nuggets made from ground moong dal (split yellow lentils). They are a traditional Rajasthani ingredient used to add protein, texture, and a unique nutty flavor to curries and vegetable dishes.