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–+ servings
sengri aloo bhujiya
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5 from 2 votes

Sengri Aloo Ki Sabzi

Sengri Aloo Ki sabzi- A delicious stir fry of Radish Pod and potato  -a winter specialty
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dry curry, Side Dish
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: aloo, Mogri, mogri aloo sabji, Radish, Sengri, sengri aloo
Servings: 4 person
Calories: 297kcal
Author: Anjana Chaturvedi

Ingredients

  • 400 gm Potato/ Aloo
  • 400 gm Sengri/ Radish Pods
  • 1 medium Tomato chopped
  • 2 Green Chili/ Hari Mirch
  • 5 tbsp Mustard oil
  • 1/2 tsp Cumin Seed/ Jeera
  • 1/4 tsp Ajwain/ Carom seeds
  • 1/4 tsp Asafoetida/ hing
  • 1/3 tsp Turmeric/haldi
  • To Taste Salt / Namak
  • 1 tsp Mango powder/ Amchoor
  • 1 tsp Coriander Powder / Dhaniya
  • 1 tsp Red Chili Powder/ Laal Mirch

Instructions

  • Wash radish pods/ sengri and trim the ends first and thennow chop into small size pieces.
  • Peel potato and chop into small pieces
  • Heat oil in a heavy bottom wide pan (I use Mustard oil in my cooking but you can use any cooking oil of your choice)
  • Add cumin and carom seeds and when seed start to crackle add asafoetida and green chilies.
  • Now add turmeric powder,stir  and then add the chopped vegetables and salt ,mix well.
  • Cover the pan with a lid and let it cook on low heat.
  • Stir 2-3 times in between and cook till the potatoes are almost done.
  • Now add all the remaining spices and the chopped tomato and mix well.
  • Cover with the lid and simmer for 2-3 minutes till potato cooked completely.
  • Serve hot with roti, paratha aur daal-rice 

Nutrition

Calories: 297kcal | Carbohydrates: 26g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 97mg | Potassium: 605mg | Fiber: 4g | Sugar: 3g | Vitamin A: 801IU | Vitamin C: 56mg | Calcium: 75mg | Iron: 2mg