Moolyachi Bhajee

Name: Moolyachi Bhajee
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon vegetable oil; ¼ cup (25 grams) besan (chickpea/gram flour); 14 ounces (400 grams) white daikon radish with leaves; 2 tablespoons chopped fresh cilantro; ½ teaspoon grated cane jaggery; 1 teaspoon table salt; ¼ teaspoon ground turmeric; 4 green chiles, stemmed and chopped; 1½ teaspoons dhuli urad dal (split skinless black gram); ¼ teaspoon brown mustard seeds

Fresh and crunchy radish greens

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

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) white daikon radish with leaves
¼ cup (25

Asia
India
Maharashtra
Main course
Vegan

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