Monday, January 10, 2011

Mooli Aur Aloo Ki Subzi/Red Raddish Potato Curry..

I am basically a foodie and not very fussy about any vegetable or fruit.But Raddish or Daikon, as it is otherwise known, is one particular vegetable which i used to hate as a child,mainly because of its pungent smell.
This vegetable is known to be the blood purifier and detoxifier and is supposed to prevent and cure a number of ailments like jaundice, piles, leucoderma, cancer and so on.
Now after being enlightened about the goodness of this vegetable, i feel that there is no reason for me to ignore or neglect it.The Red Raddish is widely available here in the US and seems to impress me a little more than the white one(no particular reason). I usually make raitha with this and for a long time i was in search of a spicy recipe using this veggie. Finally i arrived at one and i am very pleased with it that this has become a regular item in our menu nowadays!!
Here is the recipe:


Red Raddish-2 to 3 Medium size bunches

Potatoes-1 Medium size

Chilly powder-1 Tsp

For Tempering:

Mustard-1 Tsp

Urad dhall-1 Tsp

Red chilly-1 no.

Turmeric-a pinch

Asafoetida-a pinch

Oil-2 Tbsp

Curry leaves-a sprig

Salt to taste


1.Remove the raddish from its bunch and wash it well along with the potato leaving the skin on.

2.Cut the veggies into four pieces and then into thin slices.(like in the pic above).

3.Heat oil in a pan and add the items for tempering except salt and turmeric.

4.Once done,add the raddish, potato, salt, turmeric and chilly powder.

5.Lower the heat a little and let the vegetables cook covered for a few minutes until it is soft yet crunchy.

6.Remove the lid and stir it so that it does not stick to the bottom of the  pan and roast it until crispy and golden brown in colour.

7.Enjoy with hot rice, roti or phulkas!!

Note:The leaves from the raddish could also be used in the dish and can be added after the tempering is done.
I did not use it in my curry as the leaves were not very fresh.

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