Thursday, September 20, 2007

Mulyachi Bhaaji / Radish Sabzi

I would never eat radish sabzi until I visited my sister and she made this lovely dish out of radish. It's very easy to prepare.... and I really like it. I prepared this after getting the recipe from her.

Radish 1 count (large)
Green chillies 2-3
Mohri (mustard seeds) 1/2 tsp
Jeera (cumin seeds) 1/2 tsp
Hing (asafoetida) a pinch
Halad (turmeric) 1/4 tsp
Oil 1.5 tbsp
Besan (chick pea flour) 2 tbsp
Sugar 1 tsp
Salt to taste
Coriander / Cilantro to garnish


Grate radish. Heat oil in a pan on medium heat and add mohri, once it starts spluttering add jeera, turmeric and hing. Then add cut green chillies. Lower heat and add grated raddish. Cover pan and let radish cook for 2-3 mins. Then add salt, sugar mix well and then add besan. Mix and cover again for about 5 mins. Make sure you mix it once or twice so that the besan does not get burnt. Once cooked, add fresh cut coriander.


Shilpa said...

Welcome to food blogging Arathi. All the very best for your blog.

Hima said...

This is something new to me. Never made a curry with raddish. Got to give it a try.

Arati said...

Thanks Shilpa! I am very impressed with your blog...

Arati said...

Hi Hima, Thanks... this actually turns out a dry sabzi. But you can definitely add little besan and keep it a little moist.

Rohini said...

What about the smell? No body at our home likes the smell of cooked raddish :( any remedy for this?

Arati said...

Hi Rohini,

After grating the radish, keep it soaked in water for a while. And when you add radish to the pan close it with a lid. This will reduce the odor to a great extent.

Happy New Year!