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Moolyachi Bhajee

White radish cooked into fresh indian spices. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients White Radish, Green chillies
Cuisine Maharashtrian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg
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Ingredients list for Moolyachi Bhajee

  • 4-5 medium White Radish
  • 4 Green chillies
  • a few sprigs Fresh coriander leaves
  • 1/4 cup Gram flour (besan)
  • 2 tablespoons Oil
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida
  • 1 1/2 teaspoons Split black gram skinless (dhuli urad dal)
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1/2 teaspoon Sugar

Method

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  1. Peel, wash and grate white radish. Clean, wash and finely chop the radish leaves. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves. Dry roast besan in a pan on slow heat, stirring continuously for three to four minutes.
  2. Ensure there is no raw flavour. Heat oil in a pan, add mustard seeds and let them crackle. Add asafoetida powder, urad dal and stir-fry briefly. Add chopped green chillies, turmeric powder and white radish with leaves, salt and sugar.
  3. Mix well and cook covered for six to seven minutes on medium heat, stirring occasionally. When radish is cooked and the mixture dries up, sprinkle besan and stir well. Add half-cup water and continue to cook on medium heat for couple of minutes, stirring occasionally. Serve hot garnished with chopped coriander leaves.

Nutrition Info

Calories 616
Carbohydrates 13.2
Protein 45.9
Fat 41.9
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