Purple Mogri Stir Fry
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 1 cookbook
This recipe has been viewed 20013 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
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.