Mooli ki Subji


Dal Ke Parathe 
Khoba Roti 
Missi Roti 

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This is made in the winter when vegetables are easily available. Radish is either chopped or grated to make this dish. If you choose to grate the radish, you do not need to boil it. Remember to chop the radish leaves very finely. Kachri is a fruit from the melon family which is bitter sweet in flavour. It grows abundantly in the desert region and is rarely cultivated as a crop. Kachri is dried and powdered for use and sent for sale to urban areas where it is not available. Kachri powder can sometimes be substituted with amchur powder but for this recipe, it is best not to substitute it.

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Makes 3 servings
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2 medium white radish (mooli) , peeled and chopped with the leaves
a pinch of baking soda
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp chilli powder
2 tbsp oil
salt to taste

  1. Boil the radish (with the leaves) with soda bi-carb in water till it is cooked (approx. 5 to 7 minutes). Drain and keep aside.
  2. Heat the oil in a pan, add the cumin seeds, ajwain, asafoetida and ginger-green chilli paste and sauté for a few seconds.
  3. Add the cooked radish, turmeric powder, coriander powder, chilli powder and salt. Mix well and sauté for 4 to 5 minutes.
  4. Serve hot.

  1. Use only tender radish leaves for the recipe.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Mooli ki Subji

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 Reviewed By
Vinita_RajMarch 21, 2013

Nice mooli dish.

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Reviewed March 21, 2013by Vinita_Raj

Nice mooli dish.

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