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
1cupbrinjal(cubed)
1cuppotato(cubed)
½cupbroad beans
½cup cluster beans
1cupplantain(cubed)
2cupsokra(chopped)
10pieces dry mango(soaked in water) (you can use fresh green mango too)
10coconut pieces(1 inch long)
½cuponion(chopped)
6garlic cloves(cut lengthwise)
8green chilies(adjust to taste)
10curry leaves
1small lime sized tamarind piece(soaked in water)
2tbsprice flour
1cupwater from washed rice
½tspurad dhal
1tspmustard seeds
¼tspasafoetida(also known as hing or perungayam)
2dry red chilies
4tbspoil
½cupwater
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.