Mooli Bhaji from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selv
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 m...
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Cooking tools:
- Skillet
- Karhai
- Heavy-based saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 500 g (1 lb 2 oz) mooli
- 25 g (1 oz) grated coconut
- pinch of asafoetida
- 1 green chilli, finely chopped
- 2 tablespoons oil
- ¼ teaspoon black mustard seeds
- 1 onion, chopped
- ¼ teaspoon ground turmeric
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