I ate Mangal ooti many time during my visit home this time. It’s amazing that even kids liked it so much & we ended up cooking often as mealtime was easier with the kids eating lunch well without any tantrums 🙂
In the actual preparation we use ushoi. But since getting ushoi is not always handy we can do without it but with the ushoi it’s awesome !!!!
Pressure cook Ushoi <thinly slices > yello peas/mangal <soaked overnight> – 4 whistle should be good, add 2 slices of green chilly.
Tarka/Sok touba – Heat oil, whole Red Chilly, whole Zeera, Tejpatta/bay leaf, Maroi Nakuppi or chives <Replace with onions if not available>, once chives turns towards being crispy, add to the pressure cooked mangal/peas. Adjust the gravy by adding more water as required. Add soda & salt to taste <be careful, the bubbles will come up>. Add little milk at the end <This is my mother’s secret to her awesome ooti which I learnt from her>.
Serve with white rice or Khichari during Kang.