Boiled Peanuts with Radish Greens and Jaggery

Name: Boiled Peanuts with Radish Greens and Jaggery (Mungphalli Aur Mooli Ki Bhajee)
Yield: Serves 6
Cuisine: India
Ingredients: 2 cups firmly packed radish greens, finely chopped (see Tips); 1 cup raw peanuts (without the skins); Juice of 1 large lime; ½ teaspoon cayenne (ground red pepper); 2 tablespoons crumbled (or chopped) jaggery or firmly packed dark brown sugar; 2 tablespoons Toasted Chickpea Flour; 2 tablespoons Ghee or canola oil; 1 tablespoon cumin seeds, coarsely chopped (see Tips); 6 medium-size cloves garlic, finely chopped; 4 dried red Thai or cayenne chiles, stems removed; 1 teaspoon coarse kosher or sea salt; ½ teaspoon ground turmeric

Mungphalli Aur Mooli Ki Bhajee

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Nutty-textured, this curry is sweet, hot, bitter, and sour—all flavor profiles that are the hallmarks of complex Indian cuisine, without any laborious effort to create them. Spoon it into small bowls and serve it with either homemade rotis or store-bought whole-wheat tortillas that you’ve warmed.

Ingredients

1 cup raw peanuts (without the skins)
2 cups firmly packed radish greens, finely chopped (see Tips)

Asia
India
Main course
Vegan
Spicy
Gluten-free

Method

Place the peanuts in a medium-size saucepan, add 2 cups water, and bring to a boil over medium-high heat. Lower the heat to medium and simmer vigorously, uncovered, until most of the water has evaporated and the nuts are partially tender, 20 to 25 minutes.
Pour in another