Mulor Ghanto

by Tarla Dalal

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A bengali preparation…. Where garam masala adds the zing to the flavour of radish combined with green peas is a wonderful blend of spices and chillies makes this vegetable even more delectable.

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Mulor Ghanto recipe - How to make Mulor Ghanto

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

2 cups chopped radish (mooli)
1 1/2 tsp oil
1 whole dry kashmiri red chilli , broken into pieces
1/2 tsp cumin seeds (jeera)
1 cup green peas
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 1/2 tbsp aniseeds (saunf)
a pinch of sugar
salt to taste
1/4 cup peeled and chopped potatoes
1/2 tsp ghee
1/2 tsp garam masala

Method

Combine the radish with enough water in a deep non-stick pan and par-boil on a medium flame for 5 minutes. Drain and squeeze out the water. Keep aside.
Heat ½ tsp of oil in a non-stick kadhai and lightly brown the potatoes on a medium flame for 5 to 7 minutes. Keep aside.
Heat the remaining 1 tsp of oil in the same non-stick kadhai and add the red chillies and cumin seeds.
When the seeds crackle, add the radish, green peas, turmeric powder, chilli powder, aniseeds, sugar and salt, mix gently and cook on a slow flame for 5 minutes. Sprinkle a little water to avoid the vegetables from burning.
Add the potatoes, mix gently and simmer until all the vegetables are done (add 1 tbsp of water if necessary while cooking). Keep aside.
Meanwhile, heat the ghee in a small non-stick pan, add the garam masala and sauté for 10 seconds. Add it to the vegetable, mix well and cook on a slow flame for another 3 to 4 minutes.
Serve hot.