Monday, January 2, 2012

Radish fry/Mooli fry/ Mulangi fry

    Radishes have numerous varieties, varying in size and color. I used the red/pink-round radish. You can also use the white radish instead, but need to put some effort to cut the radish into uniform sizes. In terms of flavor, I do not find a lot of difference between white and red ones. The red ones have a slightly sharper taste.


300 grams of  radish
1 medium red onion
1/2 tbsp of grated ginger
1/2 teaspoon of red chilly powder
1 pinch of turmeric
1/4 teaspoon of mustard
1/2 teaspoon of cumin seeds
1 sprig of curry leaves
1 tbsp of oil
salt as required


1.Cut the radish in to small circles. Fine chop the onion.
2.Heat the oil in the pan. Once the oil is heated, add mustard, cumin seeds and curry leaves. As the mustard sputters, add onion. Fry till the onion turns golden brown.
3.Add ginger, turmeric, red chilly powder and salt, saute for a minute. Now you can add the radish and mix well.
4.Add 1/4 cup of water and close the lid. Cook for 10-15 minutes. Do it in the shallow pan so that the radish are roasted.
5.Radish fry is ready.


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