Phadhi style Mooli Aloo Sabji Thechwani
Servings 4
Calories
Ingredients
- 1 medium size Radish
- 1 medium Potato
- 1 medium-sized onion
- 2-3 medium tomatoes
- 1 green chilli
- 1 " ginger
- 6-8 garlic cloves
- 2 tablespoon Oil
- 1 whole red chilli
- 1 tsp cumin seeds
- 1/4 tsp asafetida
- 2 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- salt to taste
- water as required
- Chopped green coriander handful
Instructions
Prepration
- Peel, wash and crush the Radish and potato with the help of a Mortar and pestle (Silbatta).
- Place the Ginger, garlic and green chilli in Mortar and pestle or Silbatta and Crush them all together to prepare a paste.
Method:
- Heat the oil in a pan or kadhai over medium heat.
- Add Broken Whole Red chilli, cumin seeds and Asafoetida. Allow them to crackle.
- Add Chopped onion and Ginger garlic paste to the pan. Stir and cook for a couple of minutes until the onion turns translucent.
- Add chopped tomatoes stir them for 2 mins, and add salt to taste.
- Stir fry the tomatoes for 5-8 minutes.
- Add Kashmiri red chilli powder, coriander powder and turmeric powder.
- Mix them well, and cook till it starts releasing oil.
- Add crushed radish and Potato and stir them for 2 mins.
- Add 2 cups of water or as required and Mix them well.
- Cover it and cook on low-medium flame for 10-15 minutes.
- Our Mooli Aloo ki Thechwani is cooked Now Garnish with chopped coriander.
- Our Mooli Aloo ki Thechwani is ready to serve.
- Serve Hot with Rice or Roti.
Notes
Variations
Leaves – You can add chopped leaves of radish to this curry as well.
With Besan and Rice – To make this sabzi, add 1 tablespoon of besan or rice flour batter along with water.
You can skip adding tomatoes to make this besan or rice version of Mooli Ki Sabzi. Dry Sabji – You can make this sabzi just like Mooli ki Bhujia. You just need to add 1/4 cup of water for cooking. Methi Mooli Aloo Sabzi – Just follow the same recipe and add 1 cup of chopped methi leaves before you add tomato and ginger and let it soften.
You can skip adding tomatoes to make this besan or rice version of Mooli Ki Sabzi. Dry Sabji – You can make this sabzi just like Mooli ki Bhujia. You just need to add 1/4 cup of water for cooking. Methi Mooli Aloo Sabzi – Just follow the same recipe and add 1 cup of chopped methi leaves before you add tomato and ginger and let it soften.