 |
| Spicy Mooli Bhujiya |
INGREDIENTS
1. Mooli (White radish with leaves) - 1 kg
2. Cooking Oil (preferably Mustard Oil) 2 tbs
3. Salt 1 tsp (as per taste)
4. Adrak (Ginger) finely chopped - 2 tbsp
5. Green Chillies 3 finely chopped
6. Ajwain 1 tsp
7. Heeng (Asafoetida) 1/4 tsp
8. Haldi 1/2 tsp
9. Red Chili powder 1/4 tsp
METHOD
1. Peel/scrape and cut white part/ root of Mooli (white radish). Also chop leaves. Wash them well and boil in pressure cooker until it whistles. Switch off heat and let it cool down. The trick is to ensure that it does not become too soft.
2. Once cold, drain water and squeeze the leaves and mooli by holding them between the palms of both the hands and squeezing very very hard. Remove as much water as you can.
2. Heat oil in a karhai (wok), add chopped adrak and green chillies. Also add and stir ajwain, heeng powder, salt, haldi and red chili powder.
3. Add squeezed leaves and mix well. Keep turning over for 10 minutes on low heat.
1. Peel/scrape and cut white part/ root of Mooli (white radish). Also chop leaves. Wash them well and boil in pressure cooker until it whistles. Switch off heat and let it cool down. The trick is to ensure that it does not become too soft.
2. Once cold, drain water and squeeze the leaves and mooli by holding them between the palms of both the hands and squeezing very very hard. Remove as much water as you can.
2. Heat oil in a karhai (wok), add chopped adrak and green chillies. Also add and stir ajwain, heeng powder, salt, haldi and red chili powder.
3. Add squeezed leaves and mix well. Keep turning over for 10 minutes on low heat.
*****
No comments:
Post a Comment