Mulo Koraishutir Ghonto (Dry Radish and Green Peas Curry)
Mulo Koraishutir Ghonto. Fresh radish. A throw of green peas. A kiss of asafoetida. A hint of cumin and coriander. The luxury of a dollop of ghee. This is blessed for sure !!!
Ingredients
- 200 g mulo or radish peeled, cut into small cubes and blanched
- 1 big potato peeled, cut into small cubes and blanched
- 1/2 cup fresh green peas blanched
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 2-3 dry red chilies
- 3-4 green chilies slit
- 2 bay leaves
- 3 green cardamom
- 1 tsp cumin seeds
- a pinch asafoetida or hing
- 1/2 tsp garam masala powder
- 1/2 tbsp ghee
- 1 tbsp mustard oil
- 1 tsp suagr
- salt to taste
Instructions
- Heat oil in a pan, add the hing, cumin seeds, dry red chilis, bay leaves and crushed cardamom, allow the spices to splutter.
- When the spices start to release their aroma, add the radish and potatoes, throw in the green peas, sprinkle in the turmeric powder and little salt. Cook for 3-4 minutes over a high flame.
- Add the coriander powder and cumin powder, cook over a low flame till the vegetables are tender. Splash a little water if it is getting a bit too dry.
- Add the sugar, adjust seasonings.
- Finish with a dollop of ghee and a generous sprinkle of garam masala powder.
- Serve with steamed rice.