Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

The asian radish, or mooli as it is also known, is much milder in flavour than its western counterpart. It looks like a huge, white carrot and has a crisp, juicy flesh. Bhaji is the name given to many vegetable dishes and loosely it means fried vegetables.


  • 500 g (1 lb 2 oz) mooli
  • 25


Cut the mooli into batons. Heat a frying pan over low heat and dry-roast the coconut, stirring constantly until it browns lightly.

Heat the oil in a karhai or heavy-based saucepan over low heat. Add the mustard seeds, cover and allow to pop briefly. Add the onion and cook until lightly browned. Stir in the turmeric, asafoetida, chilli and the mooli until well mixed. Add