We often make numerous sabzi from Sengri or Moongra during winters. In Rajasthan Sengri mangodi sabzi prepared with moong dal mangodi is relished the most by all.
Ingredients for Sengri Mangodi Sabzi
Sengri - 200 grams
Mangodi - 1 cup (100 grams)
Oil - 2 to 3 tbsp
Green coriander - 2 to 3 tbsp (finely chopped)
Asafoetida - 1 pinch
Turmeric powder - 1/4 tsp
Green chilly - 2 (finely chopped)
Mango powder - 1/4 tsp
Salt - less than 1 tsp or as per taste
Coriander powder - 1 tsp
Red chilly powder - 1/4 tsp
Cumin seeds - 1/2 tsp
How to make Radish Pod with Mangodi
Wash the sengri thoroughly with water and place it in sieve until dry. Now remove stalk from both the ends and cut into 1/2 or 0.75 inch pieces. Crush mangodi in small pieces.
Preheat oil in a wok for preparing sabzi. When oil is sufficiently hot, add mangodi into it and stir constantly until it get brown in color. Take out roasted mangodi in a separate plate.
Add cumin seeds and asafoetida in the oil. After sauteing cumin seeds, add turmeric powder, coriander powder and saute for while. Now add green chilly, mangodi and 1 cup water in the wok. Cover and cook for 5 minutes on low flame.
Check mangodi and cook for another 5 minutes. It takes 10 to 12 minutes for cooking mangodi. Mangodi is cooked and now add sengri, salt, red chilly powder and mango powder as well and mix everything really well.
Add some more water, cover and cook for 5 to 6 minutes. Check later. Sabzi is now ready. Add some green coriander and mix well. Take out sabzi in a bowl and garnish with some green coriander. Serve this mouth drooling sabzi with chapatti, parantha or rice and relish eating.