Sweet, Sour And Spicy Mooli Radish (Daikon) Bhaji
Mooli ki Khatti Mithi Aachari Sabji
This is a tasty dish to make when Mooli radish is in season. I have finally got around to write down the recipe, give it a try. Here in UK, Mooli is now stocked by most supermarkets. Otherwise, all Indian/Pakistani grocers stock it. Experiment with other pickling spices. Saves 3-4 as part of a main meal
1 large mooli radish (Daikon)
2-3 green chillies, chopped. You can use dry red chillies instead. You can adjust amount to your taste. Add more, if you want the dish to be hot.
2 medium tomatoes, chopped. Roughly 1/2cup
1 tbsp. mustard oil. If you dont have it, use other cooking oil.
1 tsp. Panch Pooran .
2 full tsp. grated or finely chopped ginger
1 full tsp. grated/chopped/crushed garlic
1 level tsp. turmeric powder (if you have fresh turmeric root, use that, adding it along with ginger)
1 full tsp. fennel seeds (saunf), coarsely ground
1 level tsp. salt, adjust to taste
1 level tbsp. jaggery, powdered or grated
1 tbsp. dark balsamic vinegar. If you dont have it, use malt vinegar. You may need to add a little more jaggery.
Top and tail and peel radish. Chop into small chunks. Wash and drain.
Heat oil in a wok/karahi over medium heat.
Add panchpooran seed and wait until they crackle. If using dry red chillies, add them here, stir for a few seconds.
Add the ginger and garlic and stir-fry until they change colour. Do not burn garlic, your dish will become bitter.
Add chopped mooli, green chillies, turmeric, fennel. Stir, turn heat down and cook covered until mooli is cooked, feels a little soft, but not soggy. Radish normally has enough moisture to cook without adding water. But if it is a little stale or you have cooked it on high heat, you mat need to add a little water. It takes about 15 minutes to cook.
Add vinegar and jaggery, stir both in.
Raise heat, stir fry until most of the liquid is absorbed.
Adjust seasoning, including sweetness and tartness, to suit your taste.
Serve with Plain Parathas or as part of an Indian meal.