Mooli ka kheema

I love vegetables and Indian food is unmatched in its sheer variety and ingenuity in vegetable preparations. I usually use Mooli in Sambhar or simply dressed with a Mustard seed vaghar. This recipe has an enticingly unsual combination of Mooli and peanuts with onions. Be warned that it is really really spicy and would go well with a cooling sort of dinner say Kadhi/Yoghurt and rice.


Recipe: ( from the Spice box by Manju Shivraj Singh)

2 tbsp ghee or oil
1 tsp cumin seeds
4 medium onions grated
2 cups grated Mooli / radish / daikon
2 dried red chillies, crushed
6 cloves garlic, crushed
salt to taste
a few chopped green coriander leaves
½ cup roasted peanuts
2 tsp mango powder
2 tsp garam masala

In a pan, heat the ghee and fry the cumin seeds, then add the onions and fry until light brown. Add the Mooli ,chillies, garlic, salt and coriander leaves. Cook for about 20 min, until the horseradish is done. Add the peanuts, mango powder and garam masala. Simmer for 10 more minutes.

I actually reduced the garlic to about 2 cloves because garlic available here is so fat. I also reduced the chillies. I used oil but I really recommend using ghee because it balances out the strong flavors of this vegetable dish.

Enjoy!