Mooli ki Subzi
by Tarla Dalal
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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. This delicious duo is perked up with simple but aromatic seeds and spice powders. A pinch of baking soda is essential while cooking the radish and its greens, in order to reduce the cooking time and to retain the bright colour of the greens.
- Heat 2 cups of water in a deep non-stick pan, add the radish, radish leaves and baking soda, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Drain well and keep aside.
- Heat the oil in a non-stick kadhai, add the cumin seeds, carom seeds, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
- 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.
- Serve immediately.
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