Friday, December 21, 2012

Mulor Chechki - Dry Radish Curry

Mulo or radish is not a favourite vegetable of mine. I dont bring it home unless I make Radish Fry or
Mooli Paratha, in both the cases radish tasting way beyond just mouthwatering. But other than that
not many radish preparation are dear to my heart until very recently I came upon a very interesting
radish recipe in a culinary show where mulo was cooked with potato, cashew nuts, raisins and lot
of other ingredients in an unconventional way. I made an effort to try it out at home and it turned
out so appetizing that I have to admit it's by far one of the best radish preparations I have ever
tasted. I am sure you too will find it equally delectable. Just give it a try :)


Ingredients:                                                      Cooking time: 30-40 minutes
ü  1 medium size radish (julienned)
ü  1 large size potato (chopped)
ü  2 tomatoes (chopped)
ü  2 tbsp bori
ü  1 tsp ginger paste
ü  1/2 cup grated coconut
ü  4-5 green chillies (chopped)
ü  2 tbsp cashew nuts
ü  2 tbsp raisins
ü  Salt to taste
ü  1-2 tbsp sugar
ü  White oil for cooking
ü  1 tsp ghee
For sauté:
ü  1/2 tsp hing or asafetida powder
ü  1 bay leaf
ü  1 tsp cumin seeds
1) Heat 1 tbsp oil in a wok and when oil turns hot, fry boris till they turn brown in color. Take them off the flame and keep aside. Add some more oil into the wok and heat it.
2) Next add the ingredients for sauté and allow them to crackle. As soon as they begin to crackle, add cashew nuts and potatoes. Shallow fry for couple of minutes till potatoes begin to change color and cashew nuts turn golden brown.
3) Add ginger paste and tomatoes. Mix in and let the tomatoes soften a bit. Now add the julienned radish and green chillies. Cook for few minutes covered and when radish is half cooked, add grated coconut, salt, sugar and raisins. Cook covered again on medium to low heat till radish is cooked fully. (Usually radish discharges a lot of water to get cooked, but if the radish curry turns dry then add few splashes of water every now and then to keep the moist in and prevent the curry from sticking at the bottom.)
4) While cooking, potatoes tending to turn soft quicker than radish, they will be mashed into the curry adding to the taste. So just don't panic if potatoes begin to crumble before the radish is cooked. As a final touch, spread some ghee on top and mix in the fried boris.
5) Serve hot with roti, rice or paratha.

No comments:

Post a Comment