This is a simple and a quick Bengali homemade style radish stir fry cooked along with some prawns. It is a dry recipe where I gave a tempering of kalonji (nigella seeds), fresh chilies and asafoetida in mustard oil. For a veg. version, vadi / dried lentil dumplings can be added.
The garnishing of coriander leaves along with some raw mustard oil to the end product gives a nice mustardy flavour and an authentic touch to this dish. It is best relished with only and only hot steamed rice. So check out the step by step pictorial recipe to prepare it.
Mulo in the Bengali lingo is radish and Chingri is prawn. So this recipe is a jugalbandi of both these two key ingredients.
This is a great comfort food that is especially relished for lunch with hot steamed rice. But there is no harm in having it with roti /paratha.
- 3-4 radish, grated
- 3 tbsp. mustard oil
- 10-12 prawns, cleaned & tail intact
- 1 tsp. nigella seeds
- 2-3 green chilies, slit
- 1/4 tsp. asafoetida
- 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 pan and fry the prawns slightly till it changes colour. Drain and keep aside.
Temper the same oil with nigella seeds, green chilies and asafoetida. Saute for a few seconds.
Add all the dry spices, followed by the grated radish. Mix well and stir fry till well cooked and dry.
When done, switch off the flame. Add the coriander leaves, fried prawns and remaining raw mustard oil. Give it a stir and serve, preferably with hot steamed rice.
Heat 2 tbsp. oil & fry prawns till it changes colour. Drain & keep aside.
Temper same oil with nigella seeds, green chilies & asafoetida. Sauté
for a few seconds.
Add all the dry spices.
Add grated radish. Mix well & stir fry till well cooked & dry.
Add coriander leaves, fried prawns & 1 tsp. raw mustard oil. Give it a stir.
Serve, preferably with hot steamed rice.
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