Radish or muli primarily used in salads or parartha stuffing, but it also makes interesting main course. As you would see in many of my recipes, this also can be prepared with few day to day ingredients. This is mainly due to the region I belong to is usually very hot and scarcity of water, where we did not have regular supply of fresh vegetables in past. Though in recent times the situation has changed, in traditional foods one can easily find the impressions of past.
Ingredients:
1. 2 mediums size white radish
2. Half cup besan( bengal gram flour)
3. 1 green chilli chopped
4. Few Curry leaves
5. 1/2 tbsp Rai
6. 1/2 tbsp jeers
7. 1 tbsp turmeric powder
8. 2 tbsp red chilli powder
9. 1tbsp amchoor powder
10.1/2 tbsp sugar
11. Salt to taste
12. 4-5 tbsp oil
Preparation:
1. Peel and grate radish/muli. Press with hand and remove excess water. Don't make completely dry and same moisture we will use for cooking.
2. In a pan dry roast tell it is golden brown and starts releasing aroma
3. Lower the flame and add salt, turmeric powder, red chilli powder, sugar, amchoor powder and mix well
4. Keep this mix aside to cool
5. In another pan, heat oil and add rai and jeera to it. As it crackers add curry leave and chopped green chilli
6. Add radish, cover and cook till reddish done
7. Now at the roasted besan mix to cooked radish. Mix well and if if sabzi is too dry sprinkle little water with your hands. Cover and let it cook for few minutes with moisture.
Served hot with paratha or phukla..
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Ingredients:
1. 2 mediums size white radish
2. Half cup besan( bengal gram flour)
3. 1 green chilli chopped
4. Few Curry leaves
5. 1/2 tbsp Rai
6. 1/2 tbsp jeers
7. 1 tbsp turmeric powder
8. 2 tbsp red chilli powder
9. 1tbsp amchoor powder
10.1/2 tbsp sugar
11. Salt to taste
12. 4-5 tbsp oil
Preparation:
1. Peel and grate radish/muli. Press with hand and remove excess water. Don't make completely dry and same moisture we will use for cooking.
2. In a pan dry roast tell it is golden brown and starts releasing aroma
3. Lower the flame and add salt, turmeric powder, red chilli powder, sugar, amchoor powder and mix well
4. Keep this mix aside to cool
5. In another pan, heat oil and add rai and jeera to it. As it crackers add curry leave and chopped green chilli
6. Add radish, cover and cook till reddish done
7. Now at the roasted besan mix to cooked radish. Mix well and if if sabzi is too dry sprinkle little water with your hands. Cover and let it cook for few minutes with moisture.
Served hot with paratha or phukla..
#IBA2017 Please vote for kitchenkatta.com by following the link and leaving comment! Thank you for your love!!
I love traditional food or we like to call desi foods. They are mouthwatering and a heavenly experience to our taste buds. I habe tried this recipe but filled in roti's
ReplyDeleteThank you! Nice idea to use this as stuffing!! Keep visiting for more exciting recipes!!
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