Mungre Aloo Ki Sabzi – Indian Style

Step 1: Prepare Mungre

Wash 250 grams of mungre thoroughly. Trim both ends of the mungre using a knife. Cut longer mungre into two pieces, leaving smaller ones whole. Set aside.

Step 2: Heat Oil and Fry Potatoes

Place a pan on low-medium heat and add mustard oil. Once the oil is hot, add 2 medium-sized, diced potatoes (kept in water to prevent blackening). Fry the potatoes until they are lightly golden brown and slightly tender, about 5 minutes.

Step 3: Remove Potatoes and Adjust Oil

Remove the fried potatoes from the pan and set them aside. Drain excess oil from the pan, leaving approximately 1 tablespoon of oil for the next steps.

Step 4: Sauté Aromatics

Add 1/4 teaspoon of asafoetida (hing) to the remaining hot oil. Immediately add 1 medium-sized, finely chopped onion. Sauté until the onion turns light pink, about 2-3 minutes.

Step 5: Add Ginger, Garlic, and Green Chili

Once the onion is lightly pink, add 5-6 crushed garlic cloves, 1 teaspoon of crushed ginger, and 1 chopped green chili. Mix well and sauté until fragrant, about 1 minute.

Step 6: Add Tomatoes and Salt

Add 2 medium-sized, finely chopped tomatoes to the pan. Add 1 teaspoon of salt (or to taste), which helps the tomatoes soften quickly. Mix thoroughly.

Step 7: Cook Tomatoes

Cover the pan and cook on low-medium heat until the tomatoes become soft and mushy, stirring occasionally. This should take about 3-4 minutes.

Step 8: Add Dry Spices

Once the tomatoes are soft, reduce the heat to low. Add 1/2 teaspoon of red chili powder (or to taste), 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of homemade garam masala. Mix all the spices well with the tomato-onion mixture and sauté for about 1 minute, ensuring the spices don't burn.

Step 9: Combine Vegetables

Add the prepared mungre and the previously fried potatoes to the pan. Mix all the ingredients thoroughly, ensuring the spices coat the vegetables evenly.

Step 10: Final Cooking

Cover the pan and cook on low-medium heat for about 12 minutes, or until both the potatoes and mungre are tender but still retain a slight crunch. Stir occasionally to prevent sticking. The vegetables should be cooked through but not mushy.

Step 11: Serve

Once the vegetables are cooked to your desired tenderness, turn off the heat. Transfer the Mungre Aloo ki Sabzi to a serving bowl. Serve hot with paratha or roti.

• Use mustard oil for an authentic and delicious flavor.

• Do not overcook the potatoes initially; they will finish cooking with the mungre.

• Adjust green chili and red chili powder according to your spice preference.

• Stir the vegetables occasionally while cooking to ensure even cooking and prevent sticking.

• For a simpler version, omit onion, garlic, ginger, and tomatoes, and cook the mungre and potatoes with basic spices like turmeric, red chili, and salt.

• Add a squeeze of lemon juice at the end for a tangy flavor.