Tuesday, October 6, 2009

Mooli Sabzi / Radish Sabzi

I am very satisfied on the days when we are done with our dinner earlier than usual and have time available to relax and catch up on other things like reading or watch TV. Yesterday was one of such days when made a quick (count 20 minutes) and simple sabzi from the fresh organic radish or mooli I got from Farmer's market. Another of my favorite buy at the Farmer's market during the Fall and Winter are the freshly picked zucchini blossoms. I use these to make tava-fried fritters. Other than that I buy pumpkins in plenty as they are a rich source of vitamin A. We usually make radish salad with curd or lemon. But in the cold winters I do not find it very pleasant to eat the cold curd salad, though it is my husband's favorite. So I modify the radish dish and make radish sabzi. This is ready in a jiffy and tastes great. The fresher the radishes, the better the sabzi tastes.

2-3 radishes with leaves
1/4 teaspoon haldi or turmeric powder
1/2 teaspoon cumin seeds
pinch of asafoetida
1/4 teaspoon red chili powder

1/2 teaspoon jeera powder or cumin powder
1/2 teaspoon dhania powder or coriander powder
1/4 teaspoon amchur or 1 tablespoon lemon juice
1 tablespoon oil
salt for taste

Wash, scrape and grate the radishes. Chop the leaves into small pieces. Heat oil in a pan and add cumin seeds and asafoetida. Fry for a minute and add turmeric powder and red chili powder. Then add the coriander powder and cumin powder to the seasoning. Add the grated raddish and the leaves and mix it well with the seasoning. Cook covered for 8-10 minutes till the radish is tender and the leaves are cooked. Add amchur or lemon juice and salt as per taste. Serve hot with roti.