Mongra Curry | besan mongra curry recipe

27 Apr Mongra Curry | besan mongra curry recipe

Last Updated on May 7, 2021 by blessmyfoodbypayal

Mongra Curry | besan mongra curry recipe in 10 minutes with step wise pictorial and recipe.

WHAT IS MONGRA?

Made of besan (gram flour), mongra is a kind of crunchy snack which is sold in the sweet shops usually.

However few people make mongra at home but i always prefer to buy it readymade to make quick curry.

This is NOT that pearls shaped Mongra which we add in curd & make Raita. You can have this Mongra as it is with or without a cup of tea even.

INSTANT RECIPE

Being a working woman, I am always in search of something which is easy to make, less time taking and be made with the least ingredients available at home.

Although there’s no paucity of such recipes which take few minutes in cooking but they have a long preparation time. For eg. Dahi wale Aloo also needs about 10 minutes in cooking but for that you need to have boiled potatoes in hand which is time taking.

Likewise Some lentils (daals) are there who needs almost very less preparation time but their cooking time is a lengthy process.

So in such a state, making something within few minutes (both preparation & cooking timings inclusive) was a challenge for me & finally i won over it with this Mongra curry.

A TASTY CURRY

One thing important to mention here is that only timing was not in my consideration only but taste was also the priority. And when this curry was made by me, it was superhit in terms of taste.

Although i consider to make it whenever i am in a hurry or some guests press the door bell of my house at wee hours.

And the guests are supposed to have the lunch/dinner at my place and there’s no time to make or arrange the long drawn recipes.

ut my family want this curry irrespective of time & schedule. They want me to make it even when i can spend hours in kitchen & the pantry is full of ingredients. They will be more pleased if i make it on every alternate day.

I am understanding that i have gone too far in writing but it was all needed to make you understand how it is helpful to me. Anyhow, i seek your pardon for such a detailed & lengthy introduction.

PRESERVATION OF MONGRA (Not the Mongra Curry):

If you also find yourself in need of this recipe at any point of time, no need to rush to the market immediately to buy mongra. You can buy it well before time and make it whenever needed. Here’s the time scale of its preservation. :

1. During summers, you can preserve Mongra for the whole week even without refrigeration.
2. During winters, One month is the minimum time of preservation. It may be retained for more than one month.
3. During the rainy season, it can also be preserved for about one month but in air tight container otherwise it turns soggy.

ALSO SEE

• Chana dal with coconut recipe
• nadru yakhni
• khoya paneer
• Achari paneer recipe
• Shahi paneer rolls sabzi
• Kashmiri dum aloo recipe
• Nawabi kesariya paneer recipe

Step wise pictorial recipe of mongra curry

1. Heat oil in a pan & add cumin seeds. Let seeds splutter.
2. Add green chilli and onion.
3. Saute onion and let it turn pink and translucent. Note, not to let onion turn brown and hence loose its crunch.
4. Add red chilli powder, turmeric powder, coriander powder and garam masala. Saute.
5. Whisk the curd very well and add to the pan.
6. Immediately start and keep stirring for about a minute or two or until curd begins to boil. Do not stop otherwise curd will crackle down.
7. When the oil is seen separating and starts floating on the surface and edges of pan, this is a sign that curd is cooked properly.
8. When the curd is cooked, add water.
9. Also add salt.
10. Let the water come to boil.
11. Add Mongra, mix it in the curd gravy well.
12. Boil it for one more time.
13. Mongra curry is ready.

Serve with Rice or Chapati.

NOTES

1. Prefer to use slightly tangy curd for better taste. 1 day old curd is a better choice.
2. But if you have only a fresh curd, no issues. Just place the curd out of refrigerator for about 1 hour prior to preparation of curry. In short, tangy curd will be better over fresh sweet curd.
3. Be careful while adding salt because mongra too have a salt in it.
4. Add water depending upon your liking and requirement for thickness. Serving with rice needs little extra water in comparison to when serving with chapati.

Mongra curry – recipe card

Mongra Curry | besan mongra curry recipe

blessmyfoodbypayal

Mongra curry made with besan mongra and curd is the most instant curry recipe.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 10 minutes mins

Total Time 10 minutes mins

Course Curry, Main Course

Cuisine Indian

Servings 4

Ingredients

  

1 cup = 200ml

• 1.5 cup mongra
• 1 cup curd
• 1 onion big cut lengthwise
• 1 green chilli
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• salt to taste
• 4 cup water

Instructions

 

• Heat oil in a pan & add cumin seeds. Let seeds splitter.
• Add green chilli and onion.
• Saute onion and let it turn pink and translucent. Note, not to let onion turn brown and hence loose its crunch.
• Add red chilli powder, turmeric powder, coriander powder and garam masala. Saute.
• Whisk the curd very well and add to the pan.
• Immediately start and keep stirring for about a minute or two or until curd begins to boil. Do not stop otherwise curd will crackle down.
• When the oil is seen separating and starts floating on the surface and edges of pan, this is a sign that curd is cooked properly.
• When the curd is cooked, add water.
• Also add salt.
• Let the water come to boil.
• Add Mongra, mix it in the curd gravy well.
• Boil it for one more time.
• Mongra curry is ready.

Notes

1. Prefer to use slightly tangy curd for better taste. 1 day old curd is a better choice.
2. But if you have only a fresh curd, no issues. Just place the curd out of refrigerator for about 1 hour prior to preparation of curry. In short, tangy curd will be better over fresh sweet curd.
3. Be careful while adding salt because mongra too have a salt in it.
4. Add water depending upon your liking and requirement for thickness. Serving with rice needs little extra water in comparison to when serving with chapati.

Keyword mongra curry, mongra sabzi

Regards

PAYAL BALI SHARMA