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Papad Mangodi Ki Sabzi |Shekhawati Cuisine | Rajasthani Cuisine

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Rajasthani Regional Recipes

Shekhawati is a region in Rajasthan which comprises district like  Sikar, Jhunjhunun, alwar, Naguar etc.Shekhawati Region is filled with some must watch havelis which is build by the merchants. The language spoken is same all over rajasthan only some dialect may vary from region to region. Shekhawati region is in the south of rajasthan and cuisine here is very traditional. There are some Shekhawati restaurants which serves only the traditional recipes of their region of course daal baati churma is available all over rajasthan but some curries and sweets are specially made here.Each district in rajasthan has some specialty I remember I childhood days when we went for a food trail and enjoyed Bhujia in Bikaner,pyaz kachori in jodhpur,ghevar in jaipur, Malpuas in pushkar.Coming  to shekhawati region  One such Traditional recipe is Papad Mangodi ki sabzi  which is made with raw papad and mangodi which is moong ki wadi ( sundried  moong dal dumpling) the gravy is made with curd . We make papad saag at home which is very traditional as rajasthan is dry state if green veggies are not available people make this papad sabzi to go with roti. There many varieties this papad sabzi is make papad methi, plain papad sabzi and papad mangodi are some we make at home often. I chose to cook for the theme one state different cuisine this week and happy to bring in my own native for this theme. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

Shekhawati Cuisine

Rajasthani cuisine

Papad Mangodi Ki Sabzi

                                  Category
      Preparation time
   Cook Time
                                Rajasthani Recipes
10 mins
15 mins
  Ingredients 

  Mangodi / Moong wadi – 1/2 cup
  Papad – 2-3 no ( break them roughly- any papad preferably urad dal papad)
  Red chilli pd – 1/2 tsp
  Coriander pd – 1 tsp
  Cumin pd – 1/4 tsp
  Turmeric pd – 1/4 tsp
  Tomato puree – 1/2 cup 
  Curd – 1 tbsp
  Mustard seeds – 1/2 tsp
  Cumin seeds – 1/2 tsp
  Curry leaves – 1 sprig
  Coriander leaves – For garnish
  Oil – 2 tbsp
  Salt to taste

  Method 

  • In a pan heat 1 tbsp of oil fry the mangodi till light brown pour 2 cups of water and boil them till the mangodi’s turn soft.
  • Drain the water and keep the cooked mangodi ready.
  • In a kadai / pan heat the rest of the oil add mustard seeds, cumin seeds. 
  • After they splutter add curry leaves, Red chilli pd , cumin pd, coriander pd, turmeric pd.
  • Mix them well and add little water to avoid the masalas from getting burned.
  • Add the tomato puree and cook them for few mins till raw smell goes off.
  • Add the cooked mangodi’s and cook them in the gravy for a while. Add salt to taste.
  • Add the beaten curd in the gravy and mix them well . Lower the flame at this point and cook them well. Add enough water to make the gravy thin.
  • Add the broken papad and cook them till they turn lightly sloggy 
  •  Serve them hot with roti/ chapathi.

Rajasthani Recipe

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Comments

  4. Kalyani says

    Had heard about papad sabji and mangodi sabji separately made.. This is interesting ;)) I love Rajasthan cuisine n look forward to ur series ????

  11. vaishali sabnani says

    Rajasthani cuisine is delicious to the core..I haven't made this since long..but was not aware that it belonged to this particular region of Rajasthan…very well made curry.