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Moolyachi Bhajee
Fresh and crunchy radish greens
- Serves
4
- Difficulty
Easy
Published 2011
The greens of the radish are used effectively in most regional cuisines of India, especially in the west. Maharashtrians favor a lot of leafy greens in their cuisine—some of which are alien to most North Indians. Since settling down in Mumbai, I have learned a lot of creative uses for greens, and this dish is an example.
Ingredients
14 ounces 400 grams ¼ cup 25
Method
- Peel and chop the radish. Put in a large bowl. Finely chop the radish leaves and set aside.
- Place a nonstick sauté pan over low heat, add the besan, and dry-roast, stirring continuously, for 3 to 4 minutes or until fragrant. Set aside.
- Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pa
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