Mulyachi Bhaji

Name: Mulyachi Bhaji
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g radish (peeled and grated); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 4 pcs garlic (cloves, crushed); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch asafoetida; 1 pinch red chili powder; 0.5 tsp salt; 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.4/5(72)

TASTE SCORE

6/10

A simple Maharashtrian radish stir-fry that turns humble mooli into a bright, comforting side. The radish cooks down with onion, green chili, and mild spices, then gets a fresh finish from coriander and lemon.

PREP

15m

COOK

18m

SERVES

1 KATORI

73 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prepare the radish and aromatics.
1.Peel and grate the radish.
2.Finely chop the onion and green chili.
3.Crush the garlic cloves and keep everything ready near the stove.
temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them crackle.
3.Add cumin seeds and asafoetida, then stir for a few seconds.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~6 min
Cook the onion, chili, and garlic.
1.Add the onion and sauté until soft and lightly golden, 4 to 5 minutes.
2.Add green chili and garlic.
3.Cook for 1 minute until the raw smell fades.
saute · ~3 min
Add the radish and spices.
1.Add the grated radish and mix well.
2.Add turmeric powder, red chili powder, and salt.
3.Cook uncovered for 2 to 3 minutes, stirring to coat the radish well.
simmer · ~10 min
Cook until the bhaji turns tender.
Lower the heat, cover the pan, and cook the radish for 8 to 10 minutes until tender and most of its moisture has dried up. Stir once or twice so it cooks evenly and does not catch at the bottom.
TIPDo not add water. Radish releases enough moisture on its own.
garnish · ~1 min
Finish with lemon juice and cilantro.
Turn off the heat and stir in the lemon juice and chopped cilantro. Mix gently and let the bhaji sit for 1 minute before serving.
serve
Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
If the grated radish seems very wet, squeeze out just a little excess liquid so the bhaji dries faster without turning mushy.
2
Cook the radish uncovered first, then cover only after the spices coat it well; this keeps the stir-fry from getting watery.
3
Stir once or twice during covered cooking, because grated radish can catch quickly at the bottom as its moisture evaporates.
4
Add lemon juice only after switching off the heat so the fresh tang stays bright instead of tasting flat.
5
Aim for radish that is tender but not pasty; the bhaji should look moist and fluffy, not soggy.
6
This bhaji keeps well for lunchboxes; cool fully before packing so trapped steam does not make it wet.

RECIPE VARIATIONS