MyMusingsSangSpeak-Pet Puja - Mulyachi Bhaji( Mooli ki Subji, White Radish Vegetable)

Mulyachi Bhaji(Radish Subji)

Radish is primarily used as salad along with carrot, mostly in northern parts of India. It is also used to make Paranthas, Subjis, Pickles, and Daals and used in combination with meat mostly in Himachali and Kashmiri Cuisines. Mostly people do not enjoy this strong smelling vegetable, and, even I did not enjoy it much during childhood. I like the way it was cooked as a vegetable by my grandmother and mother. It is a simple and quick recipe and tastes good too. For this recipe, you will require tender radish with fresh green leaves.

Ingredients

Radish (white) - One medium sized with fresh green leaves

Onion - One medium sized

Garlic - 10-12 cloves

Green Chilly - 1-2

Oil – 2 tablespoons

Salt – As per taste

Cumin – ¼ teaspoon

Carom seeds – ¼ teaspoon

Method

Wash radish well, remove peel and chop leaves and radish finely. Chop onion and crush garlic and chilly. Heat oil in a pan, add cumin and carom seeds. Add onion and let it caramelise. Add crushed garlic and chilly and, then add chopped radish and leaves. Add salt, stir well, cover with a lid and let it cook for 2-3 minutes on medium flame. Sprinkle little water if required, otherwise it will cook in its own juices.

This subji tastes good with bhakri (sorghum roti/bread), chapatti or as a side dish with daal-rice.