Mooli Radish Bhaji/Sabji With Gram Flour (Besan)
Mooli ki Besan Waali Sookhi Sabji
Mamta Gupta
My mother in-law often added besan to her sookhi (without gravy) bhajies. Here, I have added besan to white mooli, making it creamy, at the same time giving it a ‘roasted’ flavour. Serve with Plain Paratha or Lachcha Paratha.
Serves 2-3
Edited June 2023
Ingredients
1 large mooli Radish (Daikon) (about 500 gm.)
2 tbsp. oil
1 tsp black mustard seeds (rai). You can use carom seeds instead.
1 pinch asafoetida (hing)
1 green/red chilli, sliced
2 tbsp. gram flour (besan)
1/2 tsp. turmeric (haldi)
Salt to taste
3-4 tbsp. water
Juice of 1/2 lemon (about 1 tbs.)
1/2 tsp. Garam Masala
1 tbps. chopped coriander leaves
Instructions
Top and tail and then peel the radish.
Now cut into thick slices of any size you like.
Heat oil in a pan.
Add mustard seeds and asafoetida powder. As soon as seeds start spluttering, add besan flour and fry on medium heat, until it begins to turn light brown and aroma of roasted chickpeas rises.
Add turmeric, mooli slices and salt. Stir to mix well.
Cover and cook on low heat for a few minutes.
Add water and continue to simmer for about 10 minutes.
Squeeze in lemon juice, add garam masala.
Stir fry until no water remains.
Garnish with coriander leaves and serve hot with parathas of choice.
You can make this dish with grated mooli too, but I prefer it with chunks, which are not over cooked and still have a little crunch. Remember, mooli is normally eaten uncooked.
