MuLyachya Paalyachi Bhaaji (peeth perun/lavun)
मुळ्याच्या पाल्याची भाजी (गव्हाचे पीठ पेरून )
Radish Greens Stir fry
1 bunch radish greens, finely chopped along with stems
1 small chunk of radish, peeled and chopped finely
salt to taste
1/2 tsp chili powder (or to taste)
wheat flour - as needed
1 tbsp oil (optional)
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
2-3 green chilies, slit
0. Clean and rinse radish leaves. Shred them using a knife. Peel a radish chunk and cut into small pieces.
1. Heat oil in a wok or preferably iron kadai. Add mustard seeds, asafetida, green chilies and turmeric powder.
2. As the seeds sizzle, add chopped radish greens with radish pieces. Saute. Let the greens cook. Add salt and chili powder.
3. Now, sprinkle wheat flour - a spoonful at a time, so as the bhaaji starts looking dryish. You may need to add another spoonful of oil at this point to help wheat flour cook a bit. The raw smell of the wheat flour should go away. It should become little crispy.
4. Cover and let it cook for 5 minutes. Serve hot with chapati.
1. Traditionally, this bhaaji is made in iron kadai. After the bhaaji is cooked, keep it in a ceramic container, else it will start turning blackish if kept in the iron container for a long time.
2. More oil enhances the taste of this bhaaji.
3. Make sure the radish greens are fresh for this bhaaji.