Mogem is a traditional mangalorean vegetable which we have it on a day to day basis. My father-in-law who finds great pleasure in gardening grows this unique delicious vegetable in his back yard. However its an irony of life that for a vegetable which grows free in my back garden back how I had to pay £5.00 in a grocery in Wembley about 500.00 in Indian Rupees. As this vegetable is so expensive here, I thought to make it a little more traditional and adapted this recipe from Ruchik Randhap’s blog and added a few ingredients to suit my taste.
- 1 kg Mogem/Mogay/Field Marrow remove seeds and cut in cubes
- 1 medium size onion
- 1 tbsp oil for frying
- Salt as per taste
For the Masala:
- 1 medium sized onion
- 4 garlic with skin
- 3-4 Kashmiri chilies
- 1 tbsp of coconut milk powder
- 10 peppercorns
- a pinch of methi seeds
- 1/4 tsp tumeric powder
- 1 small size tamarind
- 1 tbsp coriander seeds
- 3 crushed garlic with skin.
- 1 tsp mustard seeds
- 1 spring of curry leaves.
- Fried onion
- Crushed black pepper
- Grind all the masala ingredients
- Heat a pot, add oil and fry the onions until light brown. Remove a few of them and keep aside for garnishing
- To this add the ground masala and fry until the oil seperates.
- Add the Mogem and water as desired to adjust the curry consistency. Bring to a boil, cover and cook until the mogem is well done.
- In a frying pan heat oil, add mustard seeds. Once spluttered add the garlic, curry leaves and fry for a minute or 2 stirring regularly.
- Add the seasoning to the Mogem and garnish with fried onions and crushed black pepper.