Mongodi Ki Subzi (2 recipes)

Mongodi ki sabzi is very popular in Rajasthan and other parts of northern India. They come in handy to stretch a subzi when there are not enough vegetables at hand. I am sharing here a couple of very tasty and interesting subzis made with the addition of mongodi. Do try them out. You will love them!

Sogari or radish pods is a seasonal vegetable which is very flavoursome and tasty. It is also known by the names of Hari Sengri and Moongre. I have shared a recipe made with this unique vegetable, where I have added mongodi to pep it up.

Delicious mongodi and sogari ki dahi wali sabzi 

Ingredients for 3 to 4 servings:

 

  • Moong dal ki mongodi                – 3/4 tea cup
  • Chopped Sogari (radish pod)     – 1 tea cup
  • Dahi (curd )                                 – 1/2 tea cup
  • Medium tomato                          – 2
  • Ginger                                          – 1/4″ piece
  • Green chilli                                   – 1 or 2
  • Desi ghee                                     – 1 tbsp
  • Jeera                                             – 1/4 tsp
  • Hing                                              – 1 pinch
  • Haldi                                             – 1/4 tsp
  • Red chilli powder                          – 1/2 tsp
  • Dhania powder                             – 1 tbsp
  • Garam masala                               – 1/4 tsp
  • Salt to taste .
  • Lime juice as required .
  • Fresh coriander leaves for garnishing.

 

Preparation:

  • Heat 1/4 tsp ghee in a cooker and fry mongodi on low heat until it is golden brown. Switch off the flame and let it cool.
  • Now crush mongodi coarsely in a mortal and pestle.
  • Rinse sogari and chop into small pieces.
  • Grind tomato, ginger and green chillies.
  • Beat the curd.

Method:

  • Heat 1 tbsp ghee in the cooker, add jeera. When it crackles, add hing.
  • Now add tomato paste, haldi, red chilli powder, dhania powder and salt and saute it till it leaves ghee.
  • Now add mongodi and sogari, put one glass water, close the lid of the cooker.
  • After one whistle lower the flame and let it cook for 5 to 7 minutes.
  • Switch off the flame, after cooker cools, open the lid.
  • If necessary add boiling water and adjust the consistency of the mongodi, and let mongodi simmer for 3 to 4 minutes on medium flame.
  • Now add curd and mix well and switch off the flame.
  • Sprinkle garam masala and mix well.
  • Transfer mongodi to the serving bowl and garnish with fresh coriander leaves.
  • Add lime juice while serving.

Sogari mongodi ki sabzi

 

Tasty aaloo matar ki mongodi 

You would have made aloo matar subzi. Now try this super simple variation with the addition of mongodis.

Ingredients to make mongodi ki sabzi for 3 to 4 servings:

  • Moong dal mongodi      – 3/4 teacup
  • Medium aaloo (potato)   – 1
  • Matar (peas)                   – 1/2 teacup
  • Green chillies                  – 1
  • Ginger                             – 1/4″piece
  • Big tomato                      – 1
  • Desi ghee(clarified butter)- 1 tbsp + 1/4 tsp
  • Jeera (cumin)                     – 1/2 tsp
  • Hing ( asafoetida)              – 1 pinch
  • Haldi (turmeric powder)     – 1/4 tsp
  • Lal mirch (red chilli powder)- 1/2 tsp
  • Dhania powder (coriander)  – 1 tbsp
  • Garam masala powder         – 1/4 tsp
  • Lime  juice to taste.
  • Salt to taste .
  • Fresh coriander leaves for garnishing.

Preparation:

  • Wash peel and chop potato into small cubes.
  • Grind tomato, green chilli and ginger.
  • Heat 1/4 tsp desi ghee in cooker and fry mongodi on slow flame till golden in colour.
  • Switch off the flame, transfer mongodi to a plate and let it cool.
  • Now crush mongodi coarsely in a mortan and pestel.

Method:

  • Heat 1tbsp desi ghee in cooker, add jeera, when it crackles, add hing.
  • Now add tomato paste, haldi, lal mirch powder, dhania powder and salt.  Saute till it the ghee separates.
  • Now add mongodi , chopped aaloo and matar. Mix well and add one glass of water and close the lid of the cooker.
  • After one whistle, lower the flame and cook for 5 to 7 minutes.  Switch off the flame.
  • After the cooker cools, open and slightly mash the mongodi.  This gives a nice thickness to the gravy and enhances the taste.
  • If required, add some boiling water to adjust the consistency of the subzi and bring to a boil on medium flame.
  • Add garam masala and mix well. Switch off the flame.
  • Transfer the subzi to a serving bowl and garnish with the fresh coriander leaves.
  • Add lime juice while serving.

Serving idea:

  • Serve hot mongodi ki subzi with phulkas.

4 replies
  1. Zephyr
    Zephyr says:

    I haven’t seen moongre after I left Delhi five years ago! Really miss the crunchy texture of the vegetable. Can we add the mongodis to any other subzi? But I bet the subzi won’t taste as good as when you make it!

    Reply

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