Last Updated on 4 months by Neha Deshmukh

Radish Pods Recipe – Authentic Mogri Ki Sabzi With Potato & Amchur

Introduction

Okay, let’s talk Mogri ki Sabzi! This radish pod and potato stir-fry is a dish that instantly transports me back to my grandmother’s kitchen. It’s a simple, rustic vegetable dish, packed with flavour, and surprisingly satisfying. I remember the first time I tried to make it myself – it wasn’t quite like hers, but with a little practice, I got there! I’m so excited to share this authentic recipe with you. It’s a little different, a little special, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This Mogri ki Sabzi isn’t just delicious; it’s a little slice of Indian culinary heritage. It’s a fantastic way to enjoy a vegetable that’s often overlooked. Plus, it comes together relatively quickly – perfect for a weeknight meal. The combination of slightly bitter radish pods, earthy potatoes, tangy amchur, and warming spices is just chef’s kiss.

Ingredients

Here’s what you’ll need to make this delightful Mogri ki Sabzi:

• 250 grams radish pods (mogri)
• 1 large potato
• 1 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.25 teaspoon garam masala
• 1 teaspoon dry mango powder (amchur)
• 2-3 tablespoons mustard oil
• Salt as required

Ingredient Notes

Let’s chat about a few key ingredients to make sure your sabzi turns out perfectly!

Radish Pods (Mogri): Understanding This Unique Vegetable

Radish pods, or mogri as they’re known in many parts of India, are the immature seed pods of the radish plant. They have a slightly bitter, earthy flavour that’s really unique. You can usually find them at Indian grocery stores or farmers’ markets, especially during the cooler months.

Mustard Oil: The Traditional Flavor Base

Mustard oil is essential for that authentic Mogri ki Sabzi flavour. It has a pungent aroma and a distinctive taste that really elevates the dish. Don’t be scared off by the smell – it mellows out when heated!

Amchur (Dry Mango Powder): Adding Tang and Authenticity

Amchur, or dry mango powder, is what gives this sabzi its lovely tang. It’s a staple in North Indian cuisine and adds a brightness that balances the slight bitterness of the radish pods. If you can’t find it, I’ll share a substitution option in the FAQs!

Regional Variations in Mogri ki Sabzi

Mogri ki Sabzi isn’t made exactly the same way across India. Some regions add onions and tomatoes, while others include other vegetables like cauliflower. My version is a simpler, more traditional take, focusing on the core flavours of radish pods, potatoes, and amchur.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those radish pods a good rinse. Chop them into 2-inch pieces. Then, peel and dice the potato – about the same size as the radish pods.
2. Heat the mustard oil in a pan over medium heat. Be careful not to overheat it, as it can get smoky! Add the diced potatoes and sauté until they’re partially cooked, maybe 5-7 minutes.
3. Now, toss in the chopped radish pods and sauté for another 3-4 minutes. You want them to start softening up a bit.
4. Sprinkle in the turmeric powder, red chili powder, and salt. Give everything a good stir to make sure the vegetables are nicely coated with the spices.
5. Cover the pan and cook on low-medium heat for 10-15 minutes, stirring occasionally. This allows the vegetables to steam and become tender.
6. Once the vegetables are tender, add the garam masala and dry mango powder. Stir well to combine all the flavours.
7. And that’s it! Serve hot with roti, paratha, or a simple dal-rice.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Right Texture for Mogri

You want the radish pods to be tender but still have a slight bite. Overcooking them will make them mushy.

Preventing Discoloration of the Radish Pods

Radish pods can sometimes lose their vibrant green colour during cooking. Adding a pinch of turmeric powder helps to preserve their colour.

Adjusting Spice Levels

Feel free to adjust the amount of red chili powder to your liking. If you prefer a milder flavour, use less. If you like it spicy, add a little more!

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce red chili powder to ¼ teaspoon or omit it entirely.
• Medium: Use ½ teaspoon red chili powder (as per the recipe).
• Hot: Add ¾ – 1 teaspoon red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations (e.g., Navratri)

During Navratri, some families avoid onions and garlic. This recipe is perfect as is, as it doesn’t require either!

Serving Suggestions

Mogri ki Sabzi is incredibly versatile. It’s fantastic with:

• Roti or paratha – a classic pairing!
• Dal-rice – a comforting and complete meal.
• A side of yogurt – to cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What are radish pods (mogri) and where can I find them?

Radish pods are the immature seed pods of the radish plant. They have a slightly bitter, earthy flavour. You can usually find them at Indian grocery stores or farmers’ markets.

Can I use a different oil instead of mustard oil?

While mustard oil is traditional, you can use vegetable oil or canola oil in a pinch. However, the flavour won’t be quite the same.

What is amchur and can I substitute it with something else?

Amchur is dry mango powder. If you can’t find it, you can substitute it with 1-2 teaspoons of lemon juice or tamarind paste.

How do I know when the radish pods are cooked perfectly?

They should be tender but still have a slight bite. Avoid overcooking them, as they’ll become mushy.

Can this sabzi be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight! Just reheat gently before serving.