🇮🇳 Indian Vegetarian

Mooli ki Sookhi Bhaaji

Name: Mooli ki Sookhi Bhaaji
Prep time: 18 min
Cook time: 25 min
Total time: 43 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 2-inch piece Ginger; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Red Chili Powder; 1, sliced Daikon Radish; 1 tsp Amchur (Dry Mango Powder)

🇮🇳 Indian

Radish and its bite, tamed with ginger and amchur in a quick dry bhaaji. The kind of homely bhaji that disappears fastest off the thali. Pile beside phulka and a bowl of cooled yogurt.

Prep 18 min Cook 25 min Serves 4 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Ginger2-inch piece
Green Chili1-2, slit
Cumin Seeds1 tsp
Ghee3 tbsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Red Chili Powder1 tsp
Daikon Radish1, sliced
Amchur (Dry Mango Powder)1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Dice the daikon radish uniformly, toss with a pinch of salt and let it sit while the masala comes together.
2
Heat oil in a wide kadhai and crackle cumin seeds; fry the onions till lightly golden.
3
Add ginger garlic paste, cook out the raw smell, then bloom the turmeric, chili and coriander in the oil.
4
Turn the daikon radish through the masala with the ginger, clamp on a lid and let the steam work — check after 10 minutes.
5
Uncover, raise the heat for two minutes to dry off any liquid, then shower with cilantro and a squeeze of lemon.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Watch how it's made

Video: Mooli Subzi, Radish Dry Vegetable by Tarla Dalal · on YouTube