Sandage bhaji (mangodi ke sabzi)

It is very famous and made regularly in Maharashtra. This same to mangodi from Punjab, the difference is that we make it by using bangal gram (channa dal) and also with these are also made of Green gram dal (moong dal), It is prepared during summer season as it needs to be kept in sun to dry. It’s my favorite sabzi.

Ingredients:

2cups Sandage (small mangodi)

3 Onions, chopped

1 Tomato, chopped

1/2 tbsp each of Mustard, Cumin, Asafetida, Turmeric

8 Curry leafs

4tbsp Homemade Kala Masala Powder or Curry Powder

1tbsp Red chili powder

4tbsp Oil

Hot water as required

Salt to taste

Method:

In a kadai (deep sauce pan) heat up 2tbsp oil to that add the 2cups sandage and stir fry on a high flame for 8 to 10 minutes, than add 2cups of hot water and let the sandage come to a boil,

Than in a other kadai heat up the remaining oil to that add the 1/2 tbsp each of mustard, cumin, asafetida, turmeric and let the crackle,

Know add the curry leafs and chopped onion and stir for 3 minutes

Add the chopped tomato, 4tbsp homemade kala masala Pd or curry Pd, red chili Pd and salt to taste and mix well and cover the kadai,

Once the tomatos are done then add the sandage with the water with it,

And let it simmer for 12 to 15 minutes or till the sandage’s are soft,

Sreve Hot with traditionally with Bharkri made of Jowar / Bhajri / Rice