Garlic and chilli mogo

Garlic and chilli mogo

Garlic and chilli mogo is such a satisfying dish. One I  absolutely love ordering in Indian restaurants! Here is my recipe to re-create it at home:

Serves 2 as a main or 4 as a starter


  • 2 cassavas (mogo)
  • 1 mild green chilli, chopped
  • 1 red onion, chopped
  • 2 spring onions, chopped
  • 3 tablespoons chopped garlic
  • 2 large tomatoes, pureed
  • 2 tablespoons chilli sauce (any)
  • 2 tablespoons soy sauce
  • 4 tablespoons tomato ketchup
  • coriander to garnish


  1. Peel the skin off the cassava and boil for around 12 minutes in a pan of simmering water.
  2. Drain the hot water and wash with cold water and set aside.
  3. Chop into chunks.
  4. Heat oil in a kadai and fry the cassava chunks till golden and crispy.
  5. Place the fried cassava on a kitchen towel to let the excess oil drain. Resist the temptation to eat any!
  6. In a separate frying pan/kadai, heat 2 tablespoons oil on medium heat.
  7. Add the onions and cook for around 6 minutes till soft, stirring regularly.
  8. Now add the garlic, spring onions and chilli and cook for a further 2 minutes.
  9. Pour in the tomato puree, chilli sauce, soy sauce and ketchup and mix well.
  10. Add the fried logo pieces and cook in the sauces for 5 minutes.
  11. Taste the sauce. If you find it too hot add more ketchup.
  12. Garnish with coriander and serve hot.


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