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Tuesday, 16 June 2015

Mulo Chechki (Raddish Stir Fry - Bengali Style)

          This is a simple Bengali homemade style radish stir fry which can be served as a side dish with either rice or chapattis. I gave a tempering of kalonji (nigella seeds) and fresh chilies in mustard oil. 

          The addition of fried vadis and the garnishing of coriander leaves along with the raw mustard oil to the end product gives a nice mustardy flavour to this dish. For a non-veg version shrimps can be fried and added.

  • 1 large raddish (Or 2 small ones), finely sliced
  • 2 tbsp. mustard oil + 1 tsp. mustard oil
  • 10 vadi (dried lentil dumplings)
  • 1 tsp. nigella seeds (kalonji)
  • 2-3 fresh green / red chilies
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin powder
  • 1/2 cup coriander leaves, chopped

          Heat 2 tbsp. oil in a non-stick pan and fry the vadis till golden brown. Drain and keep them aside. Temper the same oil with kalonji and fresh chilies. Saute for a few seconds.

          Add the onion and garlic. Fry till light brown. Then add the radish, salt, fried vadis, turmeric powder and cumin powder.

          Cook, covered, on low flame till soft and done. No need to add any water. When done, add the coriander leaves and 1 tsp. raw mustard oil. Mix well and switch off the flame.  Serve as a side dish with either rice or chapattis.

                             Temper the oil with kalonji and fresh chilies.

                              Add onion and garlic and saute till light brown.

                            Add the raddish, salt, turmeric powder and cumin powder followed......

                               ..........by the fried vadis. Cook, covered on low flame till done.

                              Add the coriander leaves and raw mustard oil. Mix well and serve 
                              as a side dish.

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