Mamta's Kitchen

Aubergine And White Mooli Radish Bhaji/Sabji

Baingan (Brinjal) Mooli ki Sabji

Mamta Gupta

Free From GarlicIndianMainVeganVegetarian

This is a nice dish for people who love the flavour of mooli radish. My mother in-law used to make it often. It can be made with mooli alone, use 500 gm. mooli.

Serves 4

Ingredients

  • 250 gm. aubergines.

  • 250 gm. mooli radishes

  • 1 onion, peeled and sliced thinly

  • 1/2 inch piece ginger, peeled and finely shredded

  • 1 green chilli, finely chopped or slit lengthways

  • 1 large tomato, chopped into 1-2 inch pieces or 1 cup tinned tomatoes or 1 tbsp. tamarind paste

  • 2 tbsp. cooking oil (mustard oil is good for this recipe)

  • 1 tsp. carom seeds or mustard seeds or Panch Pooran

  • A pinch of asafoetida powder or hing/hing

  • 1 1/2 tsp. coriander powder

  • 1/2 tsp. turmeric powder

  • 1/4 tsp. chilli powder (to taste)

  • 1 1/2 tsp. salt (adjust to taste)

  • 1/2 tsp. Garam Masala

  • 1/2 tsp. dry mango powder or amchoor. 1/2 tbsp. lemon juice can be used instead of mango powder

  • 1 tbsp. chopped coriander leaves

  • 1 tbsp. mango pickle in oil, mashed (optional)

Instructions

  1. Cut aubergines into 3 inch or 7-8 cm pieces. If fresh, leave the stalk in. Small ones should be halved or quartered. Aubergines should be kept in water until last minute, this will stop them from turning black.

  2. Peel and cut mooli into 2 inch or 5-6 cm. pieces.

  3. Heat oil in a wok or karahi.

  4. Add carom seeds and asafoetida powder and wait for seeds to splutter.

  5. Add onion and ginger and fry until lightly browned.

  6. Drain and add tomatoes/tamarind and all the spices, except garam masala and mango powder and stir fry until oil begins to come off the edges.

  7. Add Mooli and Baingan and stir-fry, until vegetables are well coated with spices. Stir in salt.

  8. Lower the heat to low-medium, cover and cook until tender, stirring from time to time. If the heat is low and the vegetables are fresh, no additional water is required. If necessary, add 1-2 tbsp. water.

  9. Adjust salt/chillies after tasting and dry off excessive water on high heat.

  10. Garnish with coriander leaves.

  11. Add tomatoes, garam masala and mango powder or lemon juice. Mix well and turn the heat off.

  12. Stir in coriander leaves.

  13. Serve hot with dal and Chapatties or Parathas.

Notes

  • When using mustard seeds, remember to keep the lid on during the 'spluttering' process or they will get into far corners of your kitchen!

  • Instead of adding mango powder(amchoor) at the end, try adding 1 tsp. of mango pickle in oil, mashed. It is delicious!

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