Saturday, December 8, 2012

Muji Chatin, Mooli ki Chatney

  1. 1 kg grated mooli (radish).
  2. 1 table spoon kashmiri mirch (red chilly powder).
  3. 1/4 table spoon salt / to taste.
  4. 1 table spoon zeera (cumin).
  5. 1/4 tea spoon hing (asafoetida).
  6. 2 ladles mustard oil
  7. 5 akhroot (walnuts) optional.
  1. Heat oil in a deep frying pan till the smoke appears.
  2. Put zeera, hing, salt and squeezed grated mooli and start frying till the liquid produced by the mooli disappears.
  3. Add walnuts if you want to (optional).
  4. Put it on low flame, add powdered mirchi, stir properly so that the vegetable does not burn.
  5. Cover it with lid and cook for another 2 minutes.
  6. Mooli chatney is ready to serve.