Pakashastra

Pakashastra

Wednesday, October 16, 2013

Mooli Bhaji



Ingredients:

White Radish/Mooli with leaves - 5
Onion - 1 large
Green Chilli - 1
Carom Seeds/Ajwain - 1 tsp
Red Chilli Flakes - 1 1/2 tsps
Turmeric Powder - 3/4 tsp
Dry Mango Powder/Amchur - 1 1/2 tsps
Asafoetida Powder - 1/4 tsp
Vegetable Oil - 1 tbsp
Salt to taste


Method:

  1. Separate the leaves from radish. Discard leaves that have turned yellow in color. Wash the leaves thoroughly under running water. 
  2. Peel radish and cut them into pieces.
  3. Chop the radish leaves.
  4. Chop onions and green chilli.
  5. With enough water, boil radish pieces and chopped leaves. Cook until the radish pieces are soft but  still hold shape.
  6. Meanwhile, heat oil in a pan.
  7. Add carom seeds. When the seeds start sizzling, add asafoetida powder. Saute for a few seconds.
  8. Now add chopped onions and green chillis. Saute until onion turns translucent.
  9. Add turmeric powder, red chilli flakes, dry mango powder and salt.
  10. Strain out excess water from cooked radish. This water can be used later for making rotis, sambhar or cooking dal.
  11. Add the cooked radish and leaves to sauteed onion. Mix well and cook covered for 3-4 minutes.
  12. Serve hot with rotis or phulkas.

1 comments:

Smitha Kalluraya said... [Reply]

aha wat a co incidence.. i too have posted a radish recipe 2day :)

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