Raddish cooked in a simple stir fry method in a Bengali style. I gave a tempering of panch phoron (equal quantities of fennel, fenugreek, cumin, mustard and nigella (kalonji) seeds and added some bodi / mangodi. For the non-veg. version, prawns can be added. Best had with plain steamed rice. You may try having as a side dish with chapatti too.
- 2 long mulo / raddish, sliced finely or grated
- 2 tbsp. mustard oil
- 10 bori / mangodi / vadials
- 1 dry red chilly, broken into half
- 1 tsp. panch phoron / kalonji (nigella seeds)
- 2-3 garlic cloves, chopped
- 1 onion, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 cup coriander leaves, chopped
Heat 1 tbsp. oil in a non-stick pan and fry the bori till golden brown. Keep aside. Heat remaining oil and temper with red chilly and panch phoron.
After it stops spluttering, add the onion and garlic and saute till light brown. Add the chopped raddish, salt and turmeric powder and continue to fry on low flame till cooked and dry.
When done, add crushed fried bodi and the coriander leaves (leave some for garnishing) to the curry. Mix well and serve with more coriander leaves.