Mangodi ki Sabzi Recipe: Authentic Rajasthani Style

By MHAAKO • DadiSa Ro Laad • Updated 2026-10-08

Mangodi ki sabzi is one of the most loved dishes of Marwari kitchens. It needs only a handful of pantry ingredients, and the dry-roasted mangodi soaks up the gravy beautifully. This is a simple tomato-onion version for 3 to 4 people.

Prep: 10 minutes  |  Cook: 20 minutes  |  Serves: 4

Ingredients

• 1 cup (about 100 g) MHAAKO Traditional Dal ki Mangodi
• 2 tbsp desi ghee or mustard oil
• 1 tsp cumin seeds (jeera) and a pinch of hing
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• ½ tsp turmeric, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder
• 1½ cups water, ½ tsp garam masala, fresh coriander
• Salt to taste (the mangodi is already salted, so add salt at the end)

Method

1. Roast the mangodi. Heat 1 tbsp ghee on low-medium heat. Fry the mangodi for 2 to 3 minutes, stirring, until fragrant and light golden. Remove and set aside.
2. Temper. In the remaining ghee, add cumin and hing and let them sizzle for a few seconds.
3. Build the masala. Add the onion and cook until soft and golden. Add tomatoes, turmeric, chilli and coriander powder and cook until the oil separates.
4. Simmer. Add the mangodi and water. Cover and simmer on low for 12 to 15 minutes until the mangodi is soft all the way through. Add a splash of water if the gravy thickens too much.
5. Finish. Taste, add salt if needed, stir in garam masala and coriander. Serve hot with phulka, bajre ki roti or steamed rice.

Tips from DadiSa's kitchen

• Do not skip the roasting step. It adds flavour and keeps the pieces from turning mushy.
• For a creamier, tangier Marwari style, whisk ½ cup curd with the dry spices and add it in place of the tomatoes.
• Mangodi also works well with potatoes. Add 1 cubed potato with the water to make Aloo Mangodi.

Prefer to skip shopping? Order fresh MHAAKO mangodi and have it delivered to your kitchen. Read our guide to what mangodi is if you are new to it.