Aloo moongre ki sabji / Radish pods curry with potato- is a Indian dry veg curry made with moongre and aloo in an onion-tomato based gravy. This gluten-free and vegan curry is famous in North India and is available only in the winter season.
What is moongre
Moongre is also known as sengri, mooli ki fali, mongri ki fali or radish pods. They are grown when radish are left after their harvesting periods. Radish pods have a sharp peppery taste similar to radish so, we have to cook it with potato to overcome that taste.
Sengri ki fali is look like french beans but, actually are not and also very different in taste too. You find them in different sizes in the market. If you buy the small ones, those are a little difficult to sort out. I always prefer to buy the big ones, which are easier to sort and chop.
About aloo moongre ki sabji
It is quite an easier recipe to prepare and similar to other dry vegetables like aloo gobhi, aloo gajar, aloo beans etc.
Ready within 30 minutes, it is a healthy dry veg curry that can be served with chapatti, paratha, poori or as a side with rice.
other dry veg curry you would like to try
Bharwa Masala Bhindi | Stuffed Masala Bhindi
Bharwa Karela | Tangy and Spicy Stuffed Bitter Gourd
Dry Masala Tinda Veg | One Pot Quick Tinda veg
Garlic Flavoured Green Beans / Dry French Beans Curry
How To Make Kashmiri Dum Aloo / Dahi Wale Dum Aloo
Green Brinjal Dry Veg / Hare Baingan Ki Sabji / Eggplant Curry
Ingredients required
- Moongre or sengri or radish pods
- Potatoes
- Mustard oil
- Cumin seeds or jeera
- Onion
- Green chilli
- Tomatoes
- Spices- turmeric, coriander powder, salt, garam masala
Health benefits of radish pods
- Radish pods are a good source of ascorbic acid, folic acid, potassium, vitamin B6, riboflavin, copper, magnesium, and calcium.
- It is very beneficial for the treatment of dry and cracked skin, wrinkles, age spots, and blemishes.
- Helps in increasing bone mineral density and reducing the risk of osteoporosis.
- They protect the liver by reducing toxin production in the body.
- Also, lowers the risk of high blood pressure, heart disease and formation of kidney stones.
- They are rich in antioxidants properties that reduces the risk of cancer.
We should add this healthy vegetable to our daily diet to overcome different nutrients deficiency.
Step by step instructions of making aloo moongre ki sabji/Radish pods curry with potato
- First, wash moongre and dry them a little bit. Take a small bunch of moongra. Remove the top part of one to two inches and finely chop them. Also, discard the four to five inches from the tail side(stalk end). Chop the rest of the radish pods similarly and collect them in a bowl. Keep the bowl aside.
2. Peel potatoes and cut them into cubes. Put them aside.
3. Heat the mustard oil in a pan, add cumin seeds and wait till they crackle.
4. Add finely chopped onion and green chillies. Saute them for 2-3 minutes.
5. Now add tomato puree, turmeric powder, coriander powder, salt, and garam masala. Mix well. Cover the pan and cook for 3-4 minutes till the gravy starts leaving oil.
6. Now add cubed potatoes and chopped moongre. Mix them well. Add 2-3 tbsp water and cover the pan. Cook it for 5-7 minutes.
7. After 5-6 minutes, check once if potatoes are cooked well. If yes, switch off the flame. Our tasty moongra aloo curry is ready to serve.
8. If potatoes are not cooked well, cook further for 2-3 minutes and add little water if required. Check again till it is well cooked. Then switch off the flame and serve warm aloo moongra dry veg curry with chapatti, poori or paratha and curd on the side.
Serving suggestion
Serve warm aloo moongra curry with a Dal of choice and Chapatties, poori or simply with Parathas and fresh curd.
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Tips and tricks
- I will recommend buying moongra those are longer in size. They are easy to sort and chop.
- Chop them in big pieces or small according to your preference.
- They cook very fast. So, keep an eye and check in between. As the overcooking ruin their taste.
- Do not forget to stir in between to avoid burning at the bottom.
- Use mustard oil which enhances the flavour of the dish.
Recipe card
Aloo moongre ki sabji/Radish pods curry with potato
Ingredients
- 400 gm moongre or sengri
- 2 medium sized potatoes cut in cubes
- 2 tbsp mustard oil
- ½ tsp jeera seeds
- 1 small onion chopped
- 1 green chilli chopped
- 2 medium size tomatoes pureed
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp salt
- ¼ tsp garam masala
Instructions
- First, wash moongra and dry them a little bit. Take a small bunch of moongra. Remove the top part of one to two inches and finely chop them. Also, discard the four to five inches from the tail side(stalk end). Chop the rest of the radish pods similarly and collect them in a bowl. Keep the bowl aside.
- Peel potatoes and cut them into cubes. Put them aside.
- Heat the oil in a pan, add cumin seeds and wait till they crackle.
- Add finely chopped onion and green chillies. Saute them for 2-3 minutes.
- Now add tomato puree, turmeric powder, coriander powder, salt, garam masala. Mix well.
- Cover the pan and cook for 3-4 minutes till the gravy starts leaving oil.
- Now add cubed potatoes and chopped moongra. Mix them well. Add 2-3 tbsp water and cover the pan. Cook it for 5-7 minutes.
- After 5-6 minutes, check once if potatoes are cooked well. If yes, switch off the flame. Our tasty moongra aloo curry is ready to serve.
- If potatoes are not cooked well, cook further for 2-3 minutes and add little water if required. Check again till it is well cooked. Then switch off the flame and serve warm aloo moongra dry veg curry with chapatti, poori or paratha and curd on the side.
Video
Notes
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