This dish has a great importance in Hindu religion. It is prepared on Shivratri as one of the important vyanjan (dishes) and is distributed among nearest relations along with Shivratri Prasad (walnuts).
- 1 kg mooli (radish).
- 300 ml mustard oil.
- 2 table spoons kashmiri mirch powder (red chilly powder).
- 2 table spoons saunf powder (fennel powder).
- 1 tea spoons saunth powder (ginger powder).
- 4 crushed moti elaichi (black cardamom).
- 1 table spoon crushed ajwain (carom seeds)
- 1 table spoon salt /salt to taste.
- 1 table spoon zeera (cumin seeds).
- 4 half crushed laung (cloves)
- 1 pinch hing (asafoetida)
- 1 table spoon aamchoor (mango powder) / juice of two lemons / 1/2 katori imli paani (tamarind water).
- Clean the radish and cut it into finger like pieces.
- Heat the oil in a frying pan and deep fry the pieces.
- Drain off the excess oil and put the pan on low heat.
- Put zeera and laung along with asafoetida in the oil and stirfor 30 seconds.
- Add mirch powder and little water and stir again till water dries up.
- Mix mooli in the red curry along with saunf, saunth, moti elaichi, ajwain and salt.
- Add amchoor/lemon juice/imli paani to it along with a cup of water, mix it properly, and cook it till maximum liquid dries up.
- The dish is ready to serve.