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Home Dish Radish Leaves Curry (Mulyachi Patal Bhaji)

Radish Leaves Curry (Mulyachi Patal Bhaji)

Name: How to cook Radish Leaves Curry (Mulyachi Patal Bhaji) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Radish Leaves Curry (Mulyachi Patal Bhaji)

In winters, radish leaves come so green and tempting. Being a nutritionist, I like to cook them in a gravy with lentils lentils. It's called patalbhaji in Marathi. Rich in vitamin C, proteins and calcium, Radish is also helpful in treating stomach ailments. Try it out. #Nov #W4 #winter #patalbhaji #vegetables #saag #radish #radishleaves #green #pattasubji #leafyvegetables #ironrich #calcium #maharashtrian #meal #lunch #curry #cookpad #rustic #villagerecipe #healthy #mooli

Ingredient

Food ration :

4 servings

Cooking time :

25 minutes

2 cups

Fresh Radish leaves (washed and chopped)

Grated radish small

1/4 cup

Chana Daal /Bengal gram (washed and Soaked)

1 cup

Water 1 to cook

1 tablespoon

Ghee or oil

1 tsp

each Mustard and cumin seeds

Chopped green chillies

Curry leaves

2-3

Chopped garlic cloves

1 inch

small piece of ginger chopped

2 pinch

Asafoetida

1 tsp

Ginger paste

1 tsp

Garlic paste

1 tsp

Chilli powder

1/2 tsp

Turmeric powder

1/2 tsp

Garam masala

1 tsp

Tamarind paste

1 tsp

Jaggery powder

1 tablespoon

Besan

2 tbsp

Water and extra to adjust consistency

Cooking instructions

* Step 1

First, add the soaked daal, Radish leaves, 1/4 tsp turmeric, 1 tsp oil, 2 chopped garlic cloves, 1 small chopped ginger piece, 1/2 tsp chilli powder, in a pressure cooker pot. Add 1 cup water. Mix well. Pressure cook for 3 whistles. Remove after steam subsides.

* Step 2

Mix besan in a bowl with water to a smooth paste. Heat oil or ghee. Add cumin and mustard seeds. When they pop up, add curry leaves, ginger and garlic pastes, grated radish,Saute well. Cook covered till radish is soft and aromatic.

* Step 3

Then add turmeric powder, chilli powder, asafoetida, chillies, and stir well.

* Step 4

Then add the cooked and mashed daal and radish leaves and mix well. Cook to 1 boil. Then add the besan slurry, salt, jaggery, tamarind paste, and mix well. Cook for another 2 minute on low to medium heat. Sprinkle garam masala as a finishing touch and stir well.

* Step 5

The Radish leaves curry is ready now. Add chopped coriander leaves if liked. Serve in rustic style with jowar Bhakri, raw onion, butter blob on top. Enjoy!