I always wondered on how to make mangoris and then I saw this recipe in Master Chef India – Season 2. Methi Mangori is a Rajasthani preparation. I tried it and it came out quite well.

Ingredients

Method

1. Soak methi seeds overnight or for at least 4 hours. This is to reduce its bitterness.



2. Heat 1 tbsp ghee in a wok. Fry mangori in ghee till they are slightly brown. Keep aside. This brings up the flavor of mangori.



3. Crush coriander seeds and cumin seeds coarsely. Keep aside.





4. Whisk curd. Add turmeric powder and red chilli powder in it. This ensures that the curd does not separate out while cooking. Keep aside.
5. Heat rest of the ghee in the wok. Add crushed coriander and cumin seeds to it and fry. Now break the red chilli coarsely and add to it. Add heeng.



6. Add besan and roast for a couple of minutes.



7. Now add curd mixture to the wok and turn up the heat. Stir constantly otherwise curd will separate out. The mixture will start to thicken. Add 1/4 cup water so that it does not form any lumps. Once the mixture becomes smooth, add 2 cups of water and salt and let it boil.



8. Wash methi seeds a few times to reduce the bitterness and then add them to the wok.
9. Add fried mangori and cover the wok.
10. Let it boil till mangoris become a little soft – about 15 minutes.



11. Now turn off the heat. Methi Mangori is ready. It should neither be too watery nor too dry. Serve it hot with Roti or Rice.

Notes

1. Mix haldi and red chilli in yogurt before cooking it. This will prevent it separating with water.
2. Soak methi seeds and wash them to reduce bitterness.
3. You can also make the Mangori at home.

Summary

Recipe Name

Methi Mangori

Author Name

Ruchi Garg

Published On

2011-11-25

Total Time

25M

Average Rating

5 Based on 1 Review(s)