Purple Mogri Raita
by Tarla Dalal

Have you been accosted by delightful mogris in the market this winter? Well, mogri is a delicious winter vegetable that is available in India. Known as radish pods, it is a special crop and is available in colours like purple and green.

Mogri has a delightfully spicy taste, which must be enjoyed with minimal cooking as over-cooking tones down its natural spiciness.

While it can be made into subzis and other dishes, a raita is the ideal way to enjoy this veggie.

You are sure to relish this Purple Mogri Raita, which is perked up with a simple tempering and everyday spices.

You can also try other recipes like Spinach and Mixed Sprouts Raita or Bhindi Raita .

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Purple Mogri Raita recipe - How to make Purple Mogri Raita

1/2 cup chopped purple radish pods (mogri)
1 cup whisked curds (dahi)
1 tbsp finely chopped coriander (dhania)
1/2 tsp cumin seeds (jeera) powder
1/4 tsp black salt (sanchal)
1/2 tsp chilli powder
1/4 tsp mustard (rai / sarson) powder
salt to taste
1 1/2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)

Method

Combine the purple mogri, curds, coriander, cumin seeds powder, black salt, chilli powder, mustard powder and salt in a deep bowl and mix well. Keep aside.
Heat the oil in a small non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
Pour the tempering over the raita and mix well.
Refrigerate for atleast 1 hour and serve chilled.