Saturday, November 22, 2014

Besan Moola Bhaaji (Radish Curry)

Many of us do not like Radish. This Curry however balances the taste of Radish by using additional flavours of Onion and Sour Curds. In short, this Curry is a combination of Gujarati Kadhi (Kadhi) and Maharashtrian Jhunka. 

Servings: 3-4 people
Approx. Time: 15 min.

2 tbspns Oil
1 tspn Cumin Seeds
1 tbspn finely chopped Garlic cloves
1 cup raw Onion Paste
1/2 tspn Asafoetida
1/2 tspn Turmeric Powder
1 tspn Red Chilli Powder
1 cup Boiled Radish Cubes
1/2 cup Sour Curds
1  tbspns Besan (add 1/2 tspn more for thick consistency)
Radish Water
Water (to adjust the consistency)
Salt to taste
1 tspn Sugar
1/4 cup Corriander leaves

Chop the Radish into half to one inch cubes. Boil some water and add the Radish cubes into it. Then add a pinch of Salt and parboil it for 5-10 minutes. Remove the Radish from water and retain the water for using it in the Curry.

To make Radish Curry:
Heat Oil in a non stick pan. Once the Oil is heated, add the Cumin Seeds, chopped Garlic, and Onion Paste. Cook till the Onion paste starts turning pink in colour. Then add the Asafoetida, Turmeric Powder, Red Chilly powder and saute. Add some water (say a tablespoon or so) to prevent the spices from burning. Then add the boiled Radish cubes and saute it for 2 minutes. Then add the Curds. 

Mix the Chickpea flour with the boiled Radish water. Stir in the Chickpea flour paste into the Curry. Season it with Salt and Sugar as per taste. Add some more water to adjust the consistency. At the end add Coriander leaves and turn off the flame. Serve hot with Bhakri or Roti.

You may also add Methi leaves to the Curry.

Stepwise Pictorial:


  1. Superb presentation. The end product (curry) has to come perfect like yours if we just follow the precise measures given in the ingredients list including the water. I appreciate the patience in posting the recipe as depicted in the pictures covering the method in detail. Going to prepare this today though the radish I have is not that tender as seen in the picture.


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