Vegetable Mandi

A lot of times, the water we use to wash rice goes down the drain but this dish puts that water (called mandi) to use along with plenty of vegetables, making it the perfect side to any meal, especially yogurt rice.

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Vegetable Mandi

A lot of times, the water we use to wash rice goes down the drain but this dish puts that water to use along with plenty of vegetables, making it the perfect side to any meal, especially yogurt rice.

Course: Side Dish

Cuisine: Indian

Servings: 6

Ingredients

• 1 cup brinjal (cubed)
• 1 cup potato (cubed)
• ½ cup broad beans
• ½ cup cluster beans
• 1 cup plantain (cubed)
• 2 cups okra (chopped)
• 10 pieces dry mango (soaked in water) (you can use fresh green mango too)
• 10 coconut pieces (1 inch long)
• ½ cup onion (chopped)
• 6 garlic cloves (cut lengthwise)
• 8 green chilies (adjust to taste)
• 10 curry leaves
• 1 small lime sized tamarind piece (soaked in water)
• 2 tbsp rice flour
• 1 cup water from washed rice
• ½ tsp urad dhal
• 1 tsp mustard seeds
• ¼ tsp asafoetida (also known as hing or perungayam)
• 2 dry red chilies
• 4 tbsp oil
• ½ cup water
• salt to taste

Instructions

• Add oil (4 tbsp) to a pan and once hot add urad dhal, mustard seeds, asafoetida and dry red chilies.
• Once mustard seeds start to crackle, add onion, garlic and green chilies and saute for 2 minutes.
• Add brinjal, broad beans, cluster beans, dry mango and plantain. Saute for 3-4 minutes.
• Add salt to taste and tamarind extract from soaked tamarind.
• Pour in ½ cup of water and cook for 5 minutes.
• Then add okra and coconut.
• Add rice flour to the rice water in a separate bowl. Mix until all lumps are dissolved.
• Pour the rice flour and water mixture into the mandi.
• Boil for 10 minutes or until all vegetables are well cooked. Stir occasionally to prevent burning. The mandi should be thick.
• Check for salt and spice and adjust as needed.
• Add curry leaves and boil for 2-3 minutes.
• Serve hot as a side dish along with rice.

Notes

• Store in the fridge for a couple of days. 
• Carrots, drumsticks, spinach stems or any other vegetables can also be used. 
• If using dry broad beans, soak in water and cook separately before adding it to the mandi with the other vegetables.