Mooli ki bhujiya (sabzi)

Mooli ki Bhujiya sounds as if we are talking about a snack recipe. But when we add leaves and roots of radish together and prepare vegetable (sabzi), it is called Mooli ki bhujiya (sabzi). In North India, radish is available only during winters. But, here in Bangalore, good quality radish is available during summers too.

Initially, around 16 years back when we shifted to Bangalore, it was really difficult to find radish with leaves. Leaves used to be cut and thrown away from radish by the vegetable shop owners. But now in front of my apartment a vegetable vendor sells radish with all the leaves. In fact, whenever I show interest to buy leaves too, the sellers are amused and give me plenty of leaves free of cost. Probably they are relieved that their garbage is being cleaned up by customers!!

This sabzi requires raw radish – so be careful while choosing. Radish will not remain tender when it starts ripening and will not taste good. Remove the stems if they are too thick and attached with the leaves. Use soft leaves and soft raw radish.

I have one more recipe with radish in the blog – if you are interested can take a look…Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

There are a few more posts on different vegetables in the blog. You can check this link to look at them Vegetables (Curries).

Ingredients

Radish with leaves

Oil 2 tbsp
Tiny mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/8 tsp

Red chilli powder 1 tsp
Coriander powder 1 +1/2 tbsp
Turmeric powder 1/2 tsp
Green chillies chopped 2
Salt as per your taste

Process :

Take radish and leaves, wash them nicely in the running water and chop them separately.

Heat oil in a wok and crackle tiny mustard seeds, cumin seeds and asafoetida.

Add chopped radish and leaves along with all spices except salt – mix this nicely and cover for 5 minutes.

When we prepare leafy vegetables, their volume gives an impression of large quantity. But leaves shrink while cooking – so always add salt once the leaves settle down after 5 minutes of cooking.

Now add salt – mix it well and again cover the wok.

Keep on stirring sabzi continually till radish becomes tender and all moisture dries out. Mooli ki Bhujiya (sabzi) is ready!

 

Raw Mango Chutney with Jaggery

This recipe of raw mango chutney with jaggery belongs to my very dear neighbour friend Subbalaksmi. Good neighbours are a blessings from God. They are always with you in good and bad times. Around two years back Subbalakshmi introduced me to a new variety of raw magoes ‘omelette mangoes’. These are really big sized mangoes (one mango weighs almost 630 grams) and I have no idea how they got this name. Probably it is some kind of local variety of raw mangoes. Anyways, name really doesn’t  matter. Our dish raw mango chutney with jaggery and its wonderful taste is most important.

A few days back I saw these omelette mangoes in a vegetable shop. I didn’t know how to use them but I bought anyhow. Next day I went to Subbalakshmi and she gave me this sweet ,salty spicy and tangy chutney recipe with jaggery.

Try this recipe If you get omelette mangoes in your area. But I believe any variety of hard raw mangoes will also be just fine.

Take a look at a few more raw mango dishes and chutney in the blog:

Kachhi keiri ka pana/panna (raw mango beverage)

Kairie ki loungi ( raw mango dish)

Tamatar ki chutney (tomato dip)

Coriander Chutney

Ingredients:

Sliced pieces of omelette mango 700 gm

Whole Salem red chillies 18

Oil 3 tbsp

Jaggery powder 175 grams

Salt 1+1/2 tsp

Rasam Powder 4+1/2 tbsp

Turmeric Powder 1 tsp

Tiny mustard seeds 1tsp

Asafoetida 1/8 tsp

Some points to remember :

The above measurements are for 1+1/2 omlette mangoes. If you are using only one omelette mango, then reduce the quantity accordingly.

Salem chillies are not very hot chillies. If you want to use some other variety of chillies, use them, but be careful to reduce the quantity if the other variety of chillies are very hot.

This chutney will last for almost a year in the fridge.

Process:

Wash, peel and cut omelette mangoes in tiny pieces.

Heat oil in a big, broad, heavy bottomed pan and crackle mustard seeds along with asafoetida. Add whole red chillies and turmeric powder.

Add cut pieces of raw mangoes and salt. Mix everything together and cover it. Keep the heat on sim and in between keep on stirring till raw mangoes start turning transparent.

When mangoes start looking transparent, add jaggery and mix it well. Keep on stirring mangoes gently till jaggery melts and gets absorbed in mangoes completely.

Now add rasam powder and mix it well. Keep the heat on sim and keep on stirring gently for five minutes. Taste it, and if you feel salt is required, add as per your taste.

Khatti, meethi, teekhi kachhe aam ki chutney tyaar hai! (Sweet, salty and tangy chutney is ready!).