Makki ki Roti with Mooli Bhurji

Ingredients

• 500 g Daikon Radish (about 2 medium-sized, also known as mooli)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1 inch Ginger (peeled and grated)
• 4 clove Garlic (minced)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (also known as hing)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to spice preference)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Radish: Wash, peel, and grate the daikon radish (mooli). Place the grated radish in a muslin cloth or between your palms and squeeze firmly to remove as much water as possible. This is a critical step to ensure a non-soggy bhurji. Set the squeezed radish aside.

2. 2

   Sauté Aromatics: Heat oil in a kadai or pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida, followed immediately by the finely chopped onion. Sauté for 3-4 minutes until the onions turn soft and translucent.

3. 3

   Build the Masala Base: Add the grated ginger, minced garlic, and green chilies to the pan. Sauté for another minute until the raw aroma disappears. Now, add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they become soft and pulpy.

4. 4

   Add Spices: Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes, until you see oil beginning to separate from the mixture.

5. 5

   Cook the Bhurji: Add the squeezed, grated radish to the pan. Mix thoroughly to coat the radish evenly with the masala. Cover the pan and cook on low heat for 10-12 minutes, stirring every 3-4 minutes to prevent it from sticking to the bottom. The radish will become tender and absorb the flavors.

6. 6

   Garnish and Serve: Uncover the pan, sprinkle the garam masala and freshly chopped coriander leaves over the bhurji. Give it a final mix and cook for one more minute. Serve hot with rotis, parathas, or as a side dish with dal and rice.