Mogri, moogri, lila mogra, lila mogri, rat-tail radish, radish pod - just a few of the names I've encountered for this winter vegetable. Somehow I didn't notice it at my local veggie shop all these months till I chanced upon it yesterday. I duly bought some as in another couple of weeks it's going to be difficult to find seasonal fresh vegetables as the temperatures are already soaring.
Mogri
The weather is pretty awful already and I don't feel like cooking elaborate or even spiced up dishes and nor do I feel like eating much - it's just too hot! The mogri was perfect for a light lunch paired with a simple Bengali style daal and plain rice. It works well with chapatis too.
Mogri Aloo Subzi
250 gms Mogri
1 or 2 potatoes
4-5 cloves garlic
1-2 green chillies
salt
turmeric
chilli powder
jeera/cumin powder
oil
Wash the mogri thoroughly and drain in a colander. Cut into 2 inch pieces. I found it easier to snip them with my kitchen scissors but you can chop with a knife if that works for you.
Peel the potato and cut into thin fingers. Peel and smash the garlic. Remove the stalk from the green chilli and break the chilli into 2 inch pieces.
Heat oil in a kadai - you can use any neutral oil or even mustard oil, I used peanut oil.
Once the oil is hot drop in the green chillies and the garlic and stir for a few seconds. Add the cut potatoes and cook over a slow flame for a few minutes till the potatoes are 3/4th done.
Add the chopped mogri and stir well. Add the spices and salt, stir again to mix the spices in, and then let it cook covered on a low flame for roughly five minutes till the mogri is cooked.
Serve with hot rotis/chapatis or as a side with daal and rice.
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