Boiled Peanuts with Radish Greens and Jaggery

Mungphalli Aur Mooli Ki Bhajee

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


  1. 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.
  2. Pour in another