Courgette and White Mooli Radish Bhaji/Sabji
Tori or Turai aur Mooli Bhaji/Sabji
Mamta Gupta
This is a nice mix of crunchiness of mooli radish with the softness of courgettes.
Serves 4
Ingredients
250 gm. courgettes
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
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
Peel and slice tori/courgettes into 3 inch or 7-8 cm pieces.
Peel and cut mooli into 2 inch or 5-6 cm. pieces.
Heat oil in a wok or karahi.
Add carom/mustard seeds and asafoetida powder and wait for seeds to splutter.
Add onion and ginger and fry until lightly browned.
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.
Add mooli and tories and stir-fry, until vegetables are well coated with spices. Stir in salt.
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.
Adjust salt/chillies after tasting and dry off excessive water on high heat.
Garnish with coriander leaves.
Add tomatoes, garam masala and mango powder or lemon juice. Mix well and turn the heat off.
Stir in coriander leaves.
Serve hot with dal and Chapatties or Parathas.
Instead of adding mango powder (amchoor) at the end, try adding 1 tsp. of mango pickle in oil, mashed. It is delicious!
Notes
Instead of adding mango powder (amchoor) at the end, try adding 1 tsp. of mango pickle in oil, mashed. It is delicious!
When using mustard seeds, remember to keep the lid on during the 'spluttering' process or they will get into far corners of your kitchen!