Recipe for Mommy-in-Law’s Super Delicious Raddish Bhaji
Recipe for Mommy-in-Law's Super Delicious Raddish Bhaji
I lurrrrrrrrrve the way my Mommy-in-law makes this raddish bhaji. With plain Hot chapatis, this makes for an amazing light yummy dinner!The traditional Goan way of making raddish is in a foogath style with coconut, an onion a green chilly very little oil and water with absolutely no masala. Foogath is eaten as a side dish when we make a meat or fish curry.
Servings 4 people
Ingredients
- 500 gms Raddish with the leaves
- 1 Large Onion – chopped fine
- 1 Tspn Mustard Seeds
- 2 Dried Red Chillies (roughly hand broken)
- 4 Garlic cloves – crushed or chopped
- ½ Tspn Turmeric Powder
- 1 Tspn Salt
- 2 Tbspn Oil
Instructions
- Separate the leave for the Raddish bodyWash the leaves thoroughly Chop the leaves horizontally and keep aside
- Now peel the raddish skin offCut off the ends of the raddishWash the Raddish thoroughly Cut the Raddish vertically into 4 equal partsThen horizontally cut the Raddish nicely and fine(Yup my Momin law cuts it very fine) and keep it aside
- In a skillet, heat oil on Medium heat
- Once the oil turns hot, add the Mustard seeds and let itsputterEnsure the Oil is Hot. If the Oil isn’t Hot the Mustardseeds wond crackle and will remain Bitter
- Then add the Onions, Chillies and Garlic and saute until theOnions turn light Brown
- Then Add the Raddish, the Leaves, Salt and Turmeric and Mixit well and Put a lid on
- Put the lid on and add about ½ a cup of water over the lid Note: So this is what my Mommy in law does. She put some water over the lid. When the Water on the lid is fully evaporated it means the veggie is done. This acts as a timer of sorts to tell when the veg is ready. More like a warning NOT to keep opening it to check every time. The veg cooks in it’s own MoistureDo not add any water as the leaves and the Raddish release alot of water. Allow the Veg to cook in it’s own moistureJust ensure the heat is not high or else by the time you take off the lid, you’re going to have a burnt base veg! hahaha
- Once the water is evaporated, take off the lid and checkthat the veg is ready. There might be some water released from the Veggie. Justkeep the vessel open and turn the heat to high and allow the veggie to cookuntil all the water is evaporated
- Once the Water is evaporated the Raddish Veg is ready. Enjoyit with some Hot Chaps or Hot Kaboos if you have access to it or you can simplymake some at home(The recpe link to the Chapatis and Kaboos are given below)!Yum!
