Moora Nu Khariyu

Prep Time: 10 min Cooking Time: 30 min Serves: 4

Ingredients:

One Bunch of Small Baby Mooli or 2 Big Mooli (White Radish)

1 Large Tomato Finely Chopped

5 Cloves Garlic Very Finely Chopped

¾ cup Gram Flour (Besan Flour)

3 tbsp Oil

¾ tsp Mustard Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric powder

1 tsp Red Chilli Powder

½ tbsp Coriander-Cumin Powder (Dhana Jiru)

¼ tsp Jaggery (Gōr)

Salt to taste

Method:

1. Peel and cut the mooli into 1cm cubes, wash and drain.

2. Heat 3 tbsp of oil in a pan, add the mustard seeds, asafoetida, and garlic, and sauté for a minute.

3. Add the mooli, turmeric, jaggery and salt and mix well. (If using the leaves, finely chop them and add them at the same time)

4. Cook for 2-3 minutes, then add the tomatoes, mix well and simmer on low flame for 5-6 minutes, occasionally stirring.

5. In a bowl, add the gram flour and 1 tbsp oil, mix well until combined and set aside.

6. Add the chilli powder, coriander-cumin powder, and 1½ tablespoons of water; mix well. Sprinkle the gram flour, cover, and cook on low heat for 6-8 minutes. Mix everything, then cook for another 2-3 minutes.

• Enjoy with hot rotli.

NB:

Small Baby Mooli usually has 4-6 Moolis with leaves; you can also use the leaves by finely chopping them

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The Rasoi Recipes | Moora Nu Khariyu