Name: Dhaniya Aloo Mongodi
Ingredients: 250 g Coriander leaves; chopped; 12 Baby potatoes with skin; blanched in salted; ; water; 150 g Mongodi; (urad dal vadi); Oil for deep frying mongodi; 5 tb Desi ghee or clarified butter; (75 g.); 1 Tomato; (100 g.); 2 ts Cumin seeds; (10 g.); 20 g Ginger paste; 10 g Garlic paste; 3 ts Coriander powder; (15 g.); 1 ts Chilli powder; (5 g.); 3 ts Turmeric powder; (15 g.); 1 c Fresh tomato puree; (240 g.); 3/4 ts Coarse black pepper powder; (4 g.); 1/2 ts Green cardamom powder 1/4 tsp.; (1 g.) cinnamon; ; powder (2 g.); 1/4 ts Nutmeg powder; (1 g.); A generous pinch of kasoori methi powder; 4 Sprigs coriander leaves; 1 Tomato; (80 g.)

[Paul] says that [wives] must obey. You must obey, not primarily for the benefits that you and your husband will receive, but in order to exhibit the relationship of Jesus Christ to His church. At all costs you must not misrepresent this relationship. You cannot exemplify the love that the church must have for Jesus Christ if that kind of love is not seen in your heart for your husband. And it must be seen in your submissive life as a result.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Rajasthani	Femina, Femina4, Vegetable m	4	servings

INGREDIENTS

250	g	Coriander leaves; chopped
12		Baby potatoes with skin; blanched in salted
		; water
150	g	Mongodi; (urad dal vadi)
		Oil for deep frying mongodi
5	tb	Desi ghee or clarified butter; (75 g.)
1		Tomato; (100 g.)
2	ts	Cumin seeds; (10 g.)
20	g	Ginger paste
10	g	Garlic paste
3	ts	Coriander powder; (15 g.)
1	ts	Chilli powder; (5 g.)
3	ts	Turmeric powder; (15 g.)
1	c	Fresh tomato puree; (240 g.)
3/4	ts	Coarse black pepper powder; (4 g.)
1/2	ts	Green cardamom powder 1/4 tsp.; (1 g.) cinnamon
		; powder (2 g.)
1/4	ts	Nutmeg powder; (1 g.)
		A generous pinch of kasoori methi powder
4		Sprigs coriander leaves
1		Tomato; (80 g.)

INSTRUCTIONS

FOR THE GARNISH
HEAT oil in a kadai and deep fry the mongodi till golden. Remove to an
absorbent paper to drain excess oil. Reserve in a panful of water until
ready to cook. Quarter the tomato and remove the pulp and the seeds.
Heat ghee in a kadai. Add cumin seeds. When they crackle, add garlic paste
and ginger paste. Stir-fry until the moisture evaporates. Add the chopped
coriander leaves and stir-fry until dry. Add coriander powder, chilli
powder and turmeric powder (dissolved in 60 ml. water). Stir-fry until
almost dry. Then add tomato puree and stir-fry until the ghee floats on
top. Add potatoes, mongodi and salt. Stir-fry for about seven minutes or
until the potatoes and the mongodi are well coated with coriander leaves.
Sprinkle pepper powder, cardamom powder, cinnamon powder, nutmeg powder and
kasoori methi powder on top. Stir well and remove from heat.
Remove to a serving dish. Garnish with coriander leaves and tomato strips.
Serve either as a main course with puris or as an accompaniment.
Converted by MC_Buster.
NOTES : (The Rajasthanis make only Dhania Mongodi, a remarkable coriander
delight. We introduced potatoes, in the full belief that it would enhance
the taste. We believe our faith has been vindicated.)
Converted by MM_Buster v2.0l.

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