Purple Mogri Stir Fry
by Tarla Dalal
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This recipe has been viewed 4683 times
The vibrant colour and mouth-watering flavour of mogri is sure to delight every diner! An exclusive winter vegetable, you must not miss out on mogri when it is in season.
It can be enjoyed in many forms like raitas, subzis and stir-fries. Perked up with a simple tempering of mustard seeds and asafoetida, this Purple Mogri Stir-Fry is very easy to make, and it takes just a minute to cook because mogri must never be overcooked.
The naturally spicy taste of mogri helps to perk up any meal that this accompaniment is served with! You can also try other stir-fries like Paneer, Mushroom and Cashew Stir Fry or Water Chestnuts and Purple Cabbage Stir Fry .
- Cut each purple mogri into 1" pieces using a sharp knife. Keep aside.
- Heat the oil in a broad non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for 20 seconds.
- Add the mogri and salt, mix well, cover with a lid and cook on a high flame for 40 seconds.
- Serve immediately.
Nutrient values (Abbrv) per serving
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