Should that be the veggie national dish of UK?Its really baffling that though mogo, cassava, tapioca, yuca does not grow in UK, every Indian restaurant will offer mogo as a starter. Be it chilli mogo, garlic mogo, garlic chilli mogo, chilli garlic mogo, dry or with gravy,fried. I still have to come across a popular Indian restaurant in UK not serving this dish. It seems it is a popular dish among the Indians. Everytime we go out for dinner as a family(huge one), mogo is always ordered. I tasted this dish for the first time in a popular Indian restaurant we had gone to years back.
A few days ago, Esther my veggie lady as I call her, brought fresh mogo and insisted that I buy some (she grows them on her farm). I bought it not knowing what I will do with it. Suddenly, dinner idea came to my mind and I was going to fry it but then thought of garlic chilli mogo and my mouth started watering. None of the Indian restaurants serve that here so I had to make it on my own. Browsed on the internet for the ideal recipe but found that most of them added capsicum which I couldn't add as hubby dear doesn't like it. So just got the idea how it is made and adjusted the rest according to our taste. My hubby loved it and so I decided to write down the measurements so that next time when I make it, I don't have to go through the trial and error session.
Here is the recipe and please adjust the spices according to your taste.
GARLIC CHILLI MOGO
6 to 8 serving
1 kg cassava, mogo
1½ tsp salt
1 cup diced onion
2 tbsp minced garlic
½ cup fresh thick tomato puree
3 tbsp chilli sauce of your choice
3 tbsp soy sauce
4 tbsp tomato ketchup
1 -2 tsp red chilli powder
1 tsp cumin seeds (jeera)
½-¾ tsp salt
3 - 4 tbsp oil
6 to 8 green chillis (or red) sliced into rings
1 tsp pepper powder
oil for frying
- Peel, wash and cut the mogo into bite size pieces.
- Boil enough water in a saucepan.
- Add 1½ tsp salt to the water and the mogo pieces.
- Boil the mogo till just done. Make sure it doesn't get overcooked.
- Drain out the water and let the mogo cool down for a while.
- Heat oil in a wok or kadai for frying over medium heat.
- Fry the mogo in batches till it is light pink in colour. Do not over fry otherwise it will become dry.
- Mix tomato puree, ketchup, soy sauce, chilli sauce, chilli powder and salt in a bowl.
- Heat the oil in a wide pan.
- Add cumin seeds and then the onion.
- Stir fry the onion till it becomes soft and translucent.
- Add garlic and the chilli rings.
- Add the sauce mixture and mix quickly.
- Add the mogo pieces and pepper powder. Mix well.
- Garnish with fresh chopped coriander or spring onion and serve immediately.
- If you want to add capsicum or bell pepper, cut them into chunk sizes and stir fry with the onion.
- For a more spicy mogo add more chillis. Avoid adding chilli rings if serving it to kids.
- Leave mogo fried and ready to serve later. Great party snack.
- For more gravy or sauce double the amount of sauces.
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