This is a famous recipe of Bengali cuisine.
A delightful combination of the radish with onion which makes an appearance in almost every dish in a Bengali household. You will be amazed to find how the bitter mooli is transformed into a delightful vegetable which I’m sure you would have second helpings of.
You can also make it a complete no onion, no garlic by avoiding the onion and simply adding potato tempered with mustard seeds.
Although my husband and kids are not very keen on eating radish, still they love this preparation ‘Mulor Ghonto’ or dry radish curry.
I fondly recall preparing this radish dish when I want to serve something different to my palate with something different and sprinkling over chopped coriander leaves on the top.
It is super tasty with steamed rice over lunch when served with some lentils soup.
Type: Curry
Preparation time: 10-15 minutes
Cooking time: 30-35minutes
Serve: 6
Ingredients:
- 2 radish grated
- 1 small onion chopped
- 1 tbs coriander powder
- 1 tsp turmeric powder
- Salt to taste
- 1 tsp red chilli powder
- 1 tbs chopped ginger
- 2-3 green chillies
- 1/2 chopped coriander leaves
- 3 tbs mustard oil
Procedure:
- In a pan add the mustard oil
- Add the ginger to splatter
- Now add the chopped onion
- When translucent add the coriander powder, the turmeric powder and the red chilli powder
- Add the green chillies
- Mix them until oil separates
- Now add the grated radish
- Mix them and cover and cook for 15 minutes at medium high flame
- Remove the cover you can see some water is separated
- Cooke for 2-3 minutes at high flam
- Again cover and cook for 10 minutes at a medium flame
- Remove the cover and add the chopped coriander leaves
- Again cover and cook for 5 minutes at a low flame
- Now you can see come oil has separated
- Switch off the gas and give a standing time of 10 minutes
- This means your dry radish curry is ready to serve
We’ve added a step by step recipe video👇
You can serve it with steamed rice or with chapattis or tortillas
