Sunday, 26 April 2015

Vaishnav mooli sambharia - radish with fenugreek seeds, ginger and chickpea flour

Most of us like to cook elaborate meals on some days. But on busy weekdays when the schedule is tight I am sure you will appreciate some simple recipes such as these. This dry stir-fry is excellent with roti. Looks attractive in your lunch box too.

1.5 big radish  or 2 medium sized (peeled and chopped into finger chip sized  or smaller cubes)
You can use its tender leaves too. Totally it should measure about 500ml.
3 tbsp chick pea flour or besan
2 tbsp grated fresh coconut (can use frozen)
2 tbsp chopped coriander leaves ( use this only when you are not adding radish leaves)
3/4 tsp Salt

For tempering-
2 tbsp oil ( I have used coconut oil, as we are cooking with coconut oil this month)
1 green chilli, chopped into big pieces
1/4 tsp fenugreek seeds (methi seeds)
1/2 tsp mustard seeds
1/4 tsp asafoetida pd (hing)

Masala -
2 tsp coriander- cumin pd
1/2 tsp red chilli pd
1/2 tsp turmeric (haldi pd )
1 tsp ginger paste (you can use frozen)
1/2 tsp amchur pd ( do not use this if you love radish and its taste)

Heat oil in a thick bottomed pan. Put the fenugreek seeds, mustard seeds and when mustard starts popping add green chillies and asafoetida. ( take care as some times seeds from chilli may jump out).

 Put radish pieces over the tempering and also add 3/4 tsp salt. Mix well.

 The leaves will start shrinking. Cook on a medium flame covering the vessel with a lid.
 Stir frequently till tender. It will take about 8-10 mins.

Add the remaining masala pd and ginger. Mix well.

 Finally sprinkle the besan all over the vegetable. Do not stir and cook for another 5 mins on a low flame keeping it covered.

You can sprinkle little water around the edges if  you find the vegetable too dry as it might get stuck in the bottom.

 Stir well so that the radish gets a good coating of the masala.

Garnish with coriander leaves (if using) and grated coconut.

Note- If you are eating this after few hours then heat the vegetable for another 2-3 mins after adding coconut. This will stop the vegetable from spoiling.

For all those who come from cooking without kitchen-
You can make this using Instant chickpea masala pd for stir-fry.
Take oil, radish and salt in electric rice cooker pan.
Cover and cook till radish is cooked.
Sprinkle 2 tbsp of Instant masala pd over this and cover and cook for 5 mins.
Mix well till the pd coats the vegetables.

Try out this recipe.It's one of the beautiful way to cook radish. 
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