Mogri Mangodi Ki Sabzi, Moong Wadi And Radish Pod Curry

Mogri Mangodi Ki Sabzi (Moong Wadi And Radish Pod Curry)

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)

Mogri Mangodi Ki Sabzi, Moong Wadi And Radish Pod Curry

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.

Mogri Mangodi Ki Sabzi, Moong Wadi And Radish Pod Curry