Mogri Mangodi Ki Sabzi (Moong Wadi And Radish Pod Curry) is made using moong wadi and mogri which is a winter vegetable. Mogri is available for a very short period during winter, and can be eaten raw when plucked fresh. This sabji is commonly made in the states of Rajasthan and Uttar Pradesh. This is a sattvic Jain dish made without onion and garlic.
Mogri is also known as Moongre, Sogri, Seengri and Mooli ki phali. Radish pods can be stir fried, pickled or used in a salad.
You may like to try our other similar recipe like Papad Mangodi Ki Sabzi (Papad Aur Moong ki Wadi)
Yield: 3 to 4
Prep time: 20 minutes
Total time: 30 minutes
Ingredients for Mogri Mangodi Ki Sabzi
1 cup mongri
½ cup mangodi
2 tomatoes cubed
1 teaspoon ginger chopped
1 tablespoon coriander chopped
½ teaspoon haldi
1 tablespoon dhania powder (coriander powder)
1 teaspoon chilli powder
One dry red chilli broken
Salt to taste
1+2 teaspoon oil
Directions for Mogri Mangodi Ki Sabzi
- Trim both the ends of the mogri falli. If too long cut them into 2 and set aside.
- Grind tomatoes and ginger to a paste. Set aside.
- Heat 1 tablespoon oil in a pressure cooker, add the mangodi and saute on low heat to golden brown. Add 1 cup water and pressure cook for 2 whistles. Open and check for it to be cooked but not mushy.
- Heat 2 teaspoon oil in a pan; add jeera, dry red chilli, then hing and then the mogri. Saute for 2 minutes.
- Add haldi, salt stir to mix well. Cover and cook till half cooked.
- Add chilli, dhania powder and saute for a minute.
- Now add in the tomato puree and saute for 2 to 3 minutes.
- Add the boiled mangori and stir.
- Cover and cook till the gravy is thick and the sabji is well cooked.
- Garnish with chopped coriander and serve with roti.
