Methi Mangodi

Nithya Anantham’s Methi Mangodi Sabzi, published by Archana’s Kitchen, is her Rajasthani curry of ready moong-dal mangodi and fresh fenugreek leaves. Curd, onion, garlic, cumin, dried red chillies, turmeric, red chilli powder and garam masala complete the selected preparation.

The fenugreek leaves are rinsed in running water, drained, roughly chopped and kept aside. A portion of the oil heats in a pan and the supplied mangodi are fried until slightly brown, then kept aside.

The remaining oil joins the same pan with cumin and dried red chillies. Supplied finely chopped garlic and onion sauté until the onion cooks. Turmeric and red chilli powder are added and sautéed until oil leaves the pan sides, then the same fried mangodi return and are mixed through.

Curd is combined with its separate water until smooth and poured into the pan. The mixture comes to a rolling boil before the chopped fenugreek leaves are added and cooked. Salt and garam masala season the curry, which is mixed before the heat is switched off.

The finished curry is transferred to a serving dish. This selection retains the author’s served accompaniments of prepared Rajasthani kadhi and phulkas.