Moola (Radish) Bhaji with Peanuts

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.

Ingredients:
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
Asafetida/Hing - 1/4 tsp
Turmeric/Haldi - 1/8 tsp (optional)
Jaggery/Good/Gool - 1 tsp
Oil - 1 tbsp
Salt

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 asafetida. When mustard seeds pop, add radish. Sauté 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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