Mogri and Eggplant Curry

Name: Mogri and Eggplant Curry
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 14 oz mogri (radish pods) (about 400 grams); 7 oz eggplant (about 200 grams); 1 small bowl chopped tomatoes; 1 tablespoon garlic paste; 1 tablespoon finely chopped green chili; 3 tablespoons oil; 1/2 tablespoon black mustard seeds; 1/2 tablespoon cumin seeds; 1 teaspoon asafoetida (hing); 2 tablespoons peanut powder; 1 small bowl plain yogurt; 2 tablespoons chickpea flour (besan); 2 tablespoons red chili powder; 1/2 tablespoon turmeric powder; 2 tablespoons coriander powder; 1 tablespoon salt; 3/4 cup water (200 ml)

Neeta Bhatt @Neetabhatt

Week 6
I made mogri curry—it's delicious and tasty, prepared with yogurt and chickpea flour, and I also added eggplant. It turned out very flavorful and delicious.

Neeta Bhatt @Neetabhatt

Week 6
I made mogri curry—it's delicious and tasty, prepared with yogurt and chickpea flour, and I also added eggplant. It turned out very flavorful and delicious.

Saved

Ingredients

15 minutes

Serves 4 servings

14 ozmogri (radish pods) (about 400 grams)
7 ozeggplant (about 200 grams)
1small bowl chopped tomatoes
1 tablespoongarlic paste
1 tablespoonfinely chopped green chili
3 tablespoonsoil
1/2 tablespoonblack mustard seeds
1/2 tablespooncumin seeds
1 teaspoonasafoetida (hing)
2 tablespoonspeanut powder
1small bowl plain yogurt
2 tablespoonschickpea flour (besan)
2 tablespoonsred chili powder
1/2 tablespoonturmeric powder
2 tablespoonscoriander powder
1 tablespoonsalt
3/4 cupwater (200 ml)

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Steps

15 minutes

1

Wash the mogri (radish pods) thoroughly and cut them into small pieces. Slice the eggplant into long strips.
2

Heat oil in a pot. Add mustard seeds and cumin seeds, and let them splutter. Add crushed garlic and sauté.
3

Add asafoetida and chopped green chili. Then add the chopped mogri, eggplant, and tomatoes. Sauté all the vegetables well in the oil.
4

Add red chili powder, coriander powder, turmeric powder, and salt. Mix everything well. Add peanut powder, mix again, and turn off the heat.
5

In a bowl, combine yogurt and chickpea flour. Mix well, then add water to make a smooth mixture. Gradually add this mixture to the vegetables while stirring. Add a little more water if needed. Turn the heat back on, cover, and cook on low for 10 minutes until the oil separates.
6

After 10 minutes, your curry is ready. Garnish with fresh cilantro and serve hot with roti or paratha. Enjoy this tasty and flavorful mogri and eggplant curry.
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