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Moola (Radish) Bhaji with Peanuts

Moola Bhaji
As a kid, I was a picky eater. Even as a teenager I had strong likes and dislikes about the veggies I ate. Radish or Moola was not on my favorites list. But these days, Moolachi Bhaji with crunchy peanuts is my go recipe for a weekday lunch. 
This veggie side dish is ideal for foodies who don't like spicy food.

Radish/Moola/Moolangi - about 4 cups
Roasted Peanuts/Groundnuts - 1/2 cup
Curry Leaves/Kadipata - 6 or 8
Green Chilies - 2 or 3
Coriander/Cilantro Leaves - few sprigs
Mustard Seeds - 1/4 tsp
Asafoetida/Hing - 1/4 tsp
Turmeric/Haldi - 1/8 tsp (optional)
Jaggery/Good/Gool - 1 tsp
Oil - 1 tbsp

How to cook Moolachi Bhaji with Peanuts:
  • Peel the radish and chop it lengthwise into 4 parts. Thinly slice each quarter and place them in a bowl of water.
  • Pat the curry leaves dry. Slit the chilies lengthwise. Finely chop cilantro.
  • Grind the roasted peanuts to a coarse powder. You could make a fine powder if you like.
  • Heat oil in a pan for making the bhaji. Meanwhile, using a big strainer, drain the water of the radish.
  • When oil turns hot, add mustard seeds, curry leaves and asafoetida. When mustard seeds pop, add radish. Saute for a minute and cook it covered until radish turns transparent. Keep stirring occasionally to avoid burning.
  • Now add turmeric, green chilies, peanuts, jaggery and salt. Cook it covered until all the water is dried up. Check with a spatula if radish is cooked. Taste for seasonings. Add more or less jaggery to suit your taste. Cook the radish for a few more minutes if you like it softer.
  • You can add some fresh shredded coconut as well.
Garnish with cilantro and some more crushed peanuts and Moolangi Bhaji is ready to serve with some rice or roti.

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