Palak Mangodi Sabzi | Best Indian Style Palak Mangodi Sabzi Recipe | Chef Varun Inamdar - video Dailymotion

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Palak Mangodi Sabzi | How to Make Palak Mangodi Sabzi Recipe at Home | Tasty & Unique Indian Style Palak Mangodi Sabzi Recipe | Mangodi Recipe | Indian Style Meal Recipe Palak Mangodi Sabzi Recipe | Palak Recipe | Green Leafy Vegetable Recipe | Winter Leafy  Palak Mangodi Sabzi Recipe | Easy to Make Palak Mangodi Sabzi Recipe at home | Palak Mangodi Sabji Recipe | How to Make Palak Mangodi Sabji at Home | Best Indian Style Palak Mangodi Sabzi Recipe | Quick & Easy | Rajshri Food  Learn how to make at home with our Chef Varun Inamdar  Ingredients: 2 tbsp Oil         ½ cup Mangodi       Water (as required)         Salt (as per taste)        2 tbsp Oil         1 tsp Cumin Seeds        1 Onion (chopped)        2 Dried Red Chillies        1 inch Ginger 8 Garlic Cloves 3 Green Chilli (ground into paste)        ¼ tsp Asafoetida        ½ tsp Turmeric Powder        1 tsp Red Chilli Powder          1 tsp Garam Masala Powder           ½ cup Tomato Puree          1 bunch Spinach Leaves (chopped)        Salt (as per taste)

Transcript

00:00 Well, there's slight nip in the air and with the nip in the air,

00:02 you also get some green leafy vegetables all across the markets.

00:06 Today, I have spinach for you and not just spinach,

00:09 but I also have a very unique ingredient called 'Mungodi'.

00:13 Well, more on that a little later, but for now let's begin.

00:16 And to top it all, I'm also continuing the series on pressure cooking.

00:20 Let's begin.

00:21 Mungodi, for the uninitiated, has initiated in Rajasthan.

00:29 Rajasthan basically is known for, of course, its bright sun.

00:33 And that's where you get this wonderful delicacy called 'Mungodi'.

00:36 Now, Mungodi is known as 'Badiyaan' or 'Vadiyaan' also or 'Vari'.

00:41 Now, first things first, let's chop an onion, roughly.

00:45 Let's keep the onions aside for now and move on to the Mungodi.

00:51 Oil in a pressure cooker.

00:54 Let's add this to the oil.

00:55 And saute this for around 2 to 1 and a half minutes.

00:59 On medium flame.

01:00 Now, this is very interesting because this is made using

01:04 'Mung Dal', which are your yellow lentils.

01:07 You soak them for 6 to 8 hours in water and then you grind them

01:11 with a touch of salt.

01:12 Now, you grind that in different ways, you can make it pasty,

01:15 you can make it coarse, choice is completely yours.

01:17 Well, this one is the pasty version.

01:19 Then this takes around 2 suns to dry.

01:23 And that's where you get these wonderful little dumplings called 'Mungodi'.

01:27 The 'Badiyaans' have become nice and golden brown.

01:29 Time to add in a cup full of water.

01:32 And along with this, a touch of salt.

01:34 Remember the fact that this subzi eventually also uses spinach,

01:38 which is a kind of salty vegetable.

01:40 Let's cover this and move it on another burner.

01:46 Time to take another wok or a 'Kadai' and begin with our subzi.

01:51 Let's begin with oil or 'Ghee', well, I prefer oil.

01:55 Cumin seeds, once these begin to crackle,

01:58 I'm going to add in the roughly cut onions.

02:00 Time to add in dried Red Chillies.

02:08 Saute these.

02:09 Ensure the oil releases with the heat of course.

02:14 And then I add in paste of Ginger, Garlic and Green Chillies.

02:17 Asafoetida, Turmeric powder, Red Chilli powder.

02:21 And finally, home ground Garam Masala.

02:25 Stir this well till the rawness of the Ginger-Garlic goes away.

02:28 Time to add in puree of Tomatoes.

02:32 Stir this well.

02:33 While making this masala,

02:42 also ensure that you count the whistles, do not go over 2.

02:46 Once oil releases from the masala,

02:49 time to add in fresh spinach, roughly cut.

02:52 Stir this on high flame.

02:55 (Stirring)

02:57 Well, the pressure subsided.

03:05 Time to open this and have a quick check.

03:10 Well, perfectly done.

03:12 Time to add this into the spinach mixture,

03:15 along with the Mangodi stock.

03:17 Whack the flame on high.

03:18 Stir this well and allow this now to cook together

03:22 for at least 3 minutes.

03:24 Of course, ensuring that it does not burn

03:26 at the sides and the bottom of the pan.

03:28 While this is cooking, let's quickly check for salt.

03:32 Just a touch more.

03:37 Remember the fact that we added salt while cooking the Mangodi.

03:41 The Mangodi previously also had salt.

03:43 Spinach also has kind of its own minerals and salts.

03:46 So, just a touch and we should be good.

03:49 Final quick few stirs.

03:51 And with this, your Mangodi Palak ki Sabzi is done and ready.

03:54 With this off goes the flame.

03:56 And this you could serve with a bowl of steamed rice,

03:59 Phulkas, Puris, Lachha Parathas, choice is completely yours.

04:03 What's important is to make this, to try this, savour this,

04:06 because this is where our ethnicity lies.

04:09 Bye for now.

04:10 (Music)

Palak Mangodi Sabzi | Best Indian Style Palak Mangodi Sabzi Recipe | Chef Varun Inamdar

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