Today, we'll share the recipe for Papad Mangodi, a popular Rajasthani dish. Papad and Mangodi are readily available in homes, and their curry is a bit spicy. If you're a fan of spicy food, you'll definitely love this curry. Its flavor suits everyone in the house, young and old. If you haven't tried it yet, that's okay. Its specialty is that it's easy to prepare. Following our recipe won't be a hassle at all. Now, whenever you crave something different, you don't have to think twice and start preparing this dish right away.

Ingredients

Medium-sized mung bean papads - 2
Mung bean mangodi - 1 cup
Yogurt - 1/4 cup
Tomato puree - 1/4 cup
Red chili powder - 1.5 teaspoons
Coriander powder - 2 teaspoons
Turmeric - 1/4 teaspoon
Oil/ghee - 4 tablespoons
Cumin seeds - 1/2 teaspoon
Asafoetida - a pinch
Chopped coriander leaves - 2 tablespoons

Recipe

First, cut the mangodi into pieces. Toast the papads and cut them into small pieces.
- Heat 2 tablespoons of oil in a pan and fry the mangodi until lightly browned.
- Add 2 cups of water and bring to a boil. Cook until the mangodi is soft.

- Heat the remaining oil/ghee in another pan, add cumin seeds and asafoetida.
- Add the tomato puree and cook for 3-4 minutes.
- Beat yogurt and add all the spices like coriander, chili, and turmeric, and cook in oil until it becomes a mushy consistency.
- Add cooked mangodi and salt and mix well.
- Add water as needed and cook for 3-4 minutes more.
- Add papad pieces and cook for one more minute. Remove from heat. Garnish with green coriander.

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