Mogri Aloo Ki Sabzi (Radish Pod) is a simple and quick recipe. This is a satvick jain dish made without onion and garlic. This is a winter sabzi commonly made in Rajasthan and Uttar Pradesh. Mogri is also known as Moongre, Sogri, seengri and Mooli ki phali.
Radish pods can be stir fried, pickled or used in a salad. Serve Mogri Ki Sabzi with dal, roti or rice and dahi to enjoy a truly Desi Khanna (meal).
You may like to try our other recipes like Chatpate Aloo Shimla Mirch, Karela Aloo Doodh key Saath, Shikampuri Grilled Tinda (Indian Squash/Round Melon) and Chole Palak With Khada Masala(Chickpea Spinach Curry)
Yield: 3 to 4 servings
Prep time: 5 minutes
Total time: 20 minutes
Ingredients For Mogri Aloo Ki Sabzi
250 grams mogri (radish pod)
2 medium potatoes
2 tablespoon methi leaves chopped (optional)
½ teaspoon jeera
¼ teaspoon haldi
1 teaspoon dhania powder
½ teaspoon chilli powder
½ teaspoon amchur
Salt to taste
2 teaspoon mustard oil
Directions For Mogri Aloo Ki Sabzi
- Trim both the ends of the mogri falli. If too long cut them and set aside.
- Peel and cut the potatoes in cubes of medium to small size and dip in water. Strain just before cooking.
- Heat oil in a pan; add jeera, then hing and then the potatoes. Saute for 2 minutes, cover and cook till half cooked.
- Add the mogri and methi; saute for a minute.
- Add salt, haldi and toss to mix. Cover and cook till almost done.
- Now add all the dry masalas and toss. Cover and cook for a minute.
- Open the lid and saute for 2 minutes.
- Serve with roti.
