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A classic Bengali mish-mash curry made with grated radish, delicately spiced with panch phoron. This semi-dry dish is a delightful way to enjoy winter vegetables, offering a unique blend of pungent, sweet, and savory flavors.
For 4 servings
Prepare the Radish
Temper the Spices (Tadka)
Sauté Aromatics and Potatoes
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A classic Bengali mish-mash curry made with grated radish, delicately spiced with panch phoron. This semi-dry dish is a delightful way to enjoy winter vegetables, offering a unique blend of pungent, sweet, and savory flavors.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 202.56 calories per serving with 2.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Ghonto
Finish and Garnish
Add 100g of small prawns (chingri). Sauté the prawns after the tempering, remove them, and add them back in the last 5 minutes of cooking.
Fry 8-10 'bori' (sun-dried lentil dumplings) until golden. Lightly crush them and sprinkle over the ghonto just before serving for a crunchy texture.
For a slightly sweeter and richer version, add 2-3 tablespoons of freshly grated coconut in the final step along with the ghee and sugar.
Daikon radish is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The combination of fiber from radish and digestive spices like ginger, cumin, and coriander helps stimulate digestion and can alleviate common digestive issues.
This dish is rich in antioxidants from radish (Vitamin C) and spices like turmeric (curcumin), which help combat oxidative stress and inflammation in the body.
Yes, Mulor Ghonto is quite healthy. Radish is low in calories and high in fiber, vitamin C, and antioxidants. The use of spices like turmeric and ginger adds anti-inflammatory benefits. Using mustard oil in moderation provides healthy fats.
One serving of Mulor Ghonto (approximately 150g) contains around 120-150 calories, depending on the amount of oil and ghee used. It's a relatively low-calorie side dish.
The most common reason for a watery ghonto is not squeezing enough water out of the grated radish in the preparation step. It's crucial to remove as much liquid as possible before cooking.
Absolutely. While potatoes add body and texture, you can omit them entirely. The cooking time might be slightly shorter. Some variations also use boiled and mashed sweet potato for a different flavor profile.
Panch Phoron is a Bengali five-spice blend containing fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. It has a unique flavor that is key to this dish. If you don't have it, you can use a mix of cumin and mustard seeds, but the taste will be different.
The process of salting and squeezing the water out of the radish significantly reduces its natural pungency. Additionally, the combination of spices, ginger, and a touch of sugar helps to balance and mellow out the strong flavor.