Monday, April 23, 2012

MuLyachya Paalyachi Bhaaji (2) - Radish Leaves Stir Fry


Earlier, I had blogged about MuLyachya Paalyachi Bhaaji with wheat flour. Today's version has yellow Moong Daal with radish greens. It just amazes me that the vegetables that I disapproved with a snooty face as a child, just seem to fascinate me as an adult. I now, absolutely devour the simplicity and flavor.

MuLyachya Paalyachi Bhaaji
मुळ्याच्या पाल्याची भाजी
Radish Greens with Yellow Moong Daal
Ingredients
1 bunch radish greens, rinsed, chopped
1 chunk of white radish, peeled & diced
1/4 cup yellow moong daal, soak in water for 2 hours, drain
salt to taste

Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
1-2 green chilies, slit
1-2 red chilies, halved

Garnish
1 tbsp fresh coconut

Method
1. Soak yellow moong daal for 2 hours. Drain. Set aside.
2. Rinse and chop radish greens. Peel and dice white radish.

3. Heat oil in a kadai. Add all the ingredients for tempering.
4. As the chilies sizzle, add greens, moong daal and radish pieces. Stir fry. Sprinkle spoonful of water.
5. Cover and let it cook on a low flame. Check from time to time so the greens do not stick to the bottom of the pan. Sprinkle water if needed.
6. When the radish pieces are cooked, add salt to taste.
7. Add coconut and serve warm with chapaties.

Note -
1. This is the bhaaji made of radish greens. So make sure that the quantity of radish greens is more than that of  radish pieces and moongdaal.
2. Chana daal can also be used instead of moong daal.
3. Daal should not be a mush.
4. Always add salt, after the greens are cooked. After getting cooked, the greens get wilted.
5. Do not add garlic or onion as the distinct flavor of radish and its leaves is to be relished in this bhaaji.




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