Wednesday, September 5, 2012

Mooli Bhaji (with besan)

This is a classic peeth perun bhaji as they call it in Maharastrian cuisine. It simply means vegetables cooked and then smeared with besan/chickpea flour and steamed again.
We make this with capsicum, cauliflower, spring onions and even drumsticks.
Love to eat these bhajis with chappatis with yogurt and slices of cucumber and carrots.


4 medium sized radish / mooli with lots of leaves
1 teaspoon mustard seeds
1 teaspoon cumin/jeera
1 whole dried red chilli
1/4 teaspoon asafoetida/hing
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon dhania jeera powder
4 tablespoons besan/chickpea flour
1 teaspoon jaggery
2 tablespoons oil
salt to taste


Wash the radish very well. Cube the radish into small bite size cubes and keep aside. Trim the leaves and chop them fine.
In a karahi add 1 tablespoon of oil. When it gets hot add the mustard seeds and let them splutter. Then add the cumin and the chilli and let it sizzle for 30 seconds. Now add the cubes radish and the leaves and cover and let it steam on medium heat for about 10 minutes. Remove the lid and add turmeric powder, chilli powder, dhania jeera powder, jaggery and salt and mix well. If there is any water, let it all evaporate. Now add the besan and 1 tablespoon oil and mix well till all the radish cubes and the leaves are coated with besan. Cover and steam it on medium low heat for about 10 to 15 minutes to get the besan cooked.
serve with chappatis, yogurt and cucumber/carrot slices.
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