Aloo Mungaudi Recipe

Aloo Mungaudi Recipe

Aloo Mungaudi Recipe

Traditional Aloo Mungaudi’s choppy vegetable of Rajasthan. Eating vegetables in Mungaudi is very tasty. Many people like to eat it very much, but they do not know how to make this vegetable. Today we teach you how to make Aloo Mungaudi vegetable, which is very tasty to eat and very easy to make. Aloo Mungaudi Recipe

necessary ingredients 

Potato – 2 (200 grams)

Tomato – 3 (300 grams)

Green Peas – 1/2 cup (40 grams)

Mungaudi – 1/4 cup

Ginger – 1/2 inch

Green chili – 2

Oil – 4 tbsp

Green coriander – 2-3 tbsp

Asafoetida – 1/2 pinch

Turmeric Powder – 1/2 tsp

Red chili powder – 1/2 teaspoon

Coriander Powder – 1.5 tsp

Cumin seeds – 1/2 tsp

Garam Masala – 1/4 tsp

Salt – 1 tsp


To make Mungaudi vegetable:

  1. Heat 1 tbsp mustard oil in a pan. 
  2. Once the oil is hot, add 1/4 cup of mungaudi and stir fry till it becomes light golden brown. 

Once the mungauri turns light brown, take it out in a vessel. Aloo Mungaudi Recipe

Now put one tablespoon of oil in the pan and heat it. After the oil is hot, grind 1/2 cup of green peas and fry it on medium flame until it turns brown. Once the peas are roasted, take them out in a separate vessel.

Now take a cooker and heat it by adding two tablespoons of oil to it. When the oil is hot, add 1/2 tsp cumin seeds, 1/2 pinch asafoetida, 1/2 tsp turmeric powder, 1.5 tsp coriander powder. Fry the spices on low heat. After the herbs are lightly roasted, add three tomatoes – 2 green chilies – 1/2 inch ginger paste. Now add 1/2 teaspoon red chili powder to it and fry it while stirring the spices until oil comes out of the herbs.


After the oil separates from the spices, add three large chopped potatoes, roasted mungaudi, roasted peas,

And one teaspoon salt to it and fry it for 1-2 minutes after adding the vegetables. After the spices are well applied in the vegetable, add 2 cups of water and 1/4 teaspoon garam masala to it and let it cook until the whistle is covered by covering the cooker.

Then one whistle, reduce the flame and let the vegetable cook for 5 minutes.

Now 5 minutes, turn off the heat and let the pressure of the cooker end. After the cooker’s pressure is over, add a little green coriander and mix it and take out the vegetable in a pot. Potato with pea gravy is ready as a vegetable of Mungauri. You can serve this vegetable with any paratha chapati or rice. This vegetable is as easy to make and as delicious as it is to eat.

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