Monday, 14 January 2013

Mooli BhajiI (Daikon/White Radish)

There are various names for this vegetable. Mooli, daikon or white radish are some of the common ones. It has a similar taste to that of a white turnip. This vegetable, on its own, also makes a good addition to any meat curry and can be substituted for potatoes. This recipe is one my mum taught me. Not sure if it has its origins in Goan cuisine or not. But I have added a few ingredients here and there to tweak it a bit.

mooli bhaji (daikon/white radish)
Mooli Bhaji (Daikon/White Radish)

3 long radishes, peeled
2 onions, chopped fine
curry leaves
1/4 tsp mustard seeds
2 tbsps dessicated coconut
1/2 tsp salt to taste
1/2 tsp turmeric powder
2 green chillies chopped

Peel the radish, in the same way you would a carrot. Cut it in circles or semi circles depending on the thickness of the radish.

In a casserole, heat oil. Add the mustard seeds and when they start to splutter, add in the curry leaves. Add the onions and green chillies and saute till the onions are nice and transluscent. Now add the turmeric powder (you could also add some curry powder if you like) and the salt. Add the chopped radishes. Give it a good stir.

 Cover and close, keeping the heat to a medium flame. It should take about 15 to 20 mins to cook. Some water may come out from the radish. If it is too much, take off the lid and dry it out slightly. Leave about a tablespoon of liquid still in the pot, it will keep the vegetable soft and moist. When almost done, add in the dessicated coconut.

 Give it another 5-10 mins on the stove and put it off.