Mooli ki Subzi


Dal Ke Parathe 
Khoba Roti 
Missi Roti 

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Winters herald the coming of veggies in dessert-enveloped Rajasthan, and with it come delicacies such as the Mooli ki Subzi, made of radishes along with their leaves. Remember to chop the radish leaves very finely. In traditional Rajasthani households, this recipe is not complete without the addition of kachri powder, a tangy powder prepared by drying and powdering the kachri fruit, but since it is not commonly available everywhere, we have used an assortment of other spices and powders, which recreate the original magic as closely as possible.

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Makes 4 servings
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  1. Heat 2 cups of water in a deep non-stick pan, add the radish along with the leaves and soda bi-carb, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Drain the water and keep aside.
  2. Heat the oil in a deep non-stick pan, add the cumin seeds, carom seeds, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
  3. Add the cooked radish, turmeric powder, coriander powder, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Serve immediately.

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

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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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