Manas Manohar
peacock cloak
Gaudi or Mangodi are vadis made from moong dal. In this way, the vadis made of other pulses are also called mungauri in common practice. Vadis are made in different ways in different regions of our country. The trenches are almost all over the country. This method was developed by the people so that in the season when no vegetables are available, Salan can be made using Vadis.
Vadis are made from soybean, urad dal, chana dal etc. Urad dal vadis are usually made spicy. There is a lot of chili and spices in them. But Moongaudi is basically made from moong dal and no spices are used in it. In this way, people who avoid spicy and spicy things can also eat it. As we do not have to use garlic-onion tomato in this, there is no need to do much preparation for making mangodi. For this, some standing and some ground spices are needed. A little grated ginger too.
To make mangodi, heat 2-3 spoons of oil in a cooker. Add the tempering of cumin, fennel and carom seeds to it. Add two pinch of asafoetida in the tempering. Then add grated ginger and fry for five-seven seconds and then add the mangoes and fry them well. Take care not to let the mugodies burn. Keep the flame low and keep stirring them. When the mangoes are sinking, add one teaspoon crushed red chili, one teaspoon coriander powder, half teaspoon turmeric powder and one teaspoon vegetable masala and stir and put one to one and a half glasses of water and salt as required and cover the cooker lid. Let it cook on medium heat for five to seven minutes.
Meanwhile two whistles will come. That’s enough to cook. The vadas will have become soft. When the steam of the cooker cools down, open the lid and put two raw papads of moong dal in small pieces and mix well and cover the lid once again. The papads will be cooked only by the heat of the vegetable. Moongaudi vegetable without garlic and onion is ready. It can be eaten with roti, paratha or rice. It is very popular vegetable of Rajasthan.
If you do not like the vegetable of mangodi only, then two or three brinjals can also be chopped and put in it. When the vadis are roasted, add the chopped brinjals and after stirring a little, cover the cooker. The brinjals will melt and thicken the gravy of the vadis and their taste will increase.
Parwal sharpener
Raval ka chokha is very easy to make. It doesn’t require much skill. Let us tell you that the practice of sharpening was developed by cattle herders and cartmen. Since they lived outside the house for a long time and did not have the facilities of utensils etc. to cook food, they used to cook potatoes and other vegetables in the fire and mash them with salt, chillies etc. Such food is prevalent not only in India but in all the countries of the world, which were developed by shepherds, cartmen etc. Nowadays, the pizza sold in the market like royal instant food also falls in the same category.
Well, the traditional way of making parwal chokha is to roast the parwal on a slow fire. If you can do this, then the taste will be unique. But it is not available, so don’t worry. Take six to eight large sized parwals. Rubbing it with a knife, rub its top layer well and cut off both the ends and separate them. Wash thoroughly and pierce four or five places with a fork or the tip of a forked spoon or knife. Now take two big sized tomatoes and wash and clean them too.
Along with this, take eight to ten garlic buds and three to four green chilies. Heat one or two teaspoons of mustard oil in a large cooker or a pan with lid, and put the parwal, tomato, garlic and green chilies and cover the lid. Let it cook on medium heat for at least fifteen minutes. You will see that the smell of garlic and chillies will settle in the parwal. If you are roasting on fire, then you can put the garlic cloves inside by piercing both the ends of the parwal. Tomatoes also have to be roasted.
Now do the rest of the preparation for the sharpening. Finely chop one medium sized onion, some ginger, coriander leaves and one or two green chilies and keep aside. Take out the cooked parwal and the rest. Let it cool down a bit. Put the cooked garlic and chilies in the grate and mash them. Then cut the parwal into small pieces with a spoon and mash it by putting it in the same grater.
Then take off the skin of the tomatoes and mash them too. Mix all these things together in a big bowl. Pour the juice along with the remaining oil in the cooker from above. Add salt as needed, all the chopped ingredients, half a teaspoon carom seeds, half a teaspoon mangrail and two teaspoons of raw mustard oil. Mix everything well. Parwal chutney is ready. It can also be eaten with lentils, rice, roti, but its combination is unmatched with sattu stuffed paratha or litti.