- Heat oil in a deep frying pan till the smoke appears.
- Put zeera, hing, salt and squeezed grated mooli and start frying till the liquid produced by the mooli disappears.
- Add walnuts if you want to (optional).
- Put it on low flame, add powdered mirchi, stir properly so that the vegetable does not burn.
- Cover it with lid and cook for another 2 minutes.
- Mooli chatney is ready to serve.