Bori diye Mulo Chechki (Raddish Stir Fry with Dried Lentil Dumplings - Bong style)

 

               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.

                     Heat 2 tbsp. oil & fry the bori till golden brown. Drain & keep aside.  

                          Temper the same oil with nigella seeds, asafoetida & green chilies. 

                          Sauté for a few seconds.

                         Add radish, salt, turmeric powder & cumin powder. Cook, covered,

                         on a low flame till almost done. 

                              Now add the fried bori & cook, covered further for 2 minutes. 

                                  Add coriander leaves & remaining mustard oil. Mix well.

                                  Serve as a side dish with hot steamed rice.

Cholar Dal diye Mulo Chechki (Radish-Bengal Gram Curry - Bengali Style)

          This is a traditional homemade style raddish stir fry. There are many versions to this simple side dish. It is at times cooked with vadi / dried lentil dumplings or with prawns for a non-veg. version. 

          Today I prepared this delicious dish with some boiled chana dal (Bengal Gram Lentil). I gave a tempering of kalonji (nigella seeds) and fresh red chilies and finished it off with lots of chopped coriander leaves to the end product. You can enjoy this stir fry with plain steamed rice or chapattis. So check out the step by step pictorial recipe to prepare it. 

• 500 gms, radish, sliced finely
• 1/2 cup chana dal, soaked for 30 minutes
• 1 tbs. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 2 fresh red chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1 cup coriander leaves, chopped

          Pressure cook the chana dal in 1 cup water for 1 whistle. Drain and keep aside. Heat oil in a pan and temper with kalonji and chilies. Sauté for a few seconds.

          Add the radish, boiled chana dal, salt, turmeric powder and coriander-cumin powder. Cover and cook on low flame till it is soft and done. 

          Sprinkle water at intervals. Just before taking off the fire, add the coriander leaves. Mix well and serve as a side dish either with rice or chapattis.

                          Heat oil & temper with kalonji (nigella seeds) & fresh red chilies.

                          Add radish, salt, turmeric powder & coriander-cumin powder.

                     Mix well & add boiled chana dal. Cover & cook on low flame till done, 

                                 Add coriander leaves & take off the fire.

                                  Serve as a side dish with either rice or any Indian bread.