This is a simple and a quick Traditional Bengali style radish stir fry that is most commonly found in all Bengali homes . It is a dry recipe where I gave a tempering of nigella seeds, asafoetida and green chilies in mustard oil.
The addition of fried bori (mangodi / dried lentil dumplings) and the garnishing of coriander leaves along with some raw mustard oil gives a nice crunch and mustardy flavour to this dish. For a non-veg version shrimps can be fried and added. It is best had with hot steamed rice. So check out the step by step pictorial recipe to prepare it.
- 1 large radish (or 2 small ones), grated
- 2 tbsp. + 1 tsp. mustard oil
- 12-15 bori / mangodi (dried lentil dumplings)
- 1/2 tsp. nigella seeds (kalonji)
- 1/4 tsp. asafoerida
- 2-3 green chilies
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. roasted cumin powder
- handful of coriander leaves, chopped
Heat 2 tbsp. oil in a kadai / pan and fry the bori till golden brown. Drain and keep aside.
Temper the same oil with nigella seeds, asafoetida and green chilies. Sauté for a few seconds.
Add the radish, salt, turmeric powder and cumin powder. Cook, covered, on a low flame till almost done.
Now add the fried bori and cook, covered further for 2 minutes. Then add coriander leaves and remaining mustard oil. Mix well and switch off the flame. Serve as a side dish with hot steamed rice.
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