Raddish Bhaji

Marie mai, my maternal grandmother, was a great cook and so is my mum. They made this regularly and I loved the simplicity of the dish. Have never really gotten down to ask mum to write her recipes. Stumbled on this recipe which is just how my folks made mulyachi bhaji

Credit: Alves

Collect it:

6 fresh Mooliachi bhaji with leaves

2 medium onions chopped

3-4 chillies finely chopped

4 tablespoon freshly grated coconut

2 tablespoon coconut oil

Pinch of sugar

Water as required

Salt to taste

Pre-prep

Wash the bhaji under running water this will wash away all the sand and dirt.

Pluck the leaves and stems.

Chop the bhaji both leaves and stem (cut half-moon or quarters). I like the stems cut real life. I use a mandolin slicer for evenly sliced stems, just the way I like it.

Put the cut veg in a bowl and add half cup warm water.

After 15 minutes discard the water.

Make it

ADD coconut oil to a kadai / pot. Add the onions followed by chilies and sauté till the onions turn translucent.

ADD the chopped mulyachi bhaji and stir well.

ADD ¼ cup of water and put the lid on the pot.

On low flame cook the vegetable for about 12-15 minutes.

Open the pot / kadai and ADD coconut, sugar and salt to taste.

Cook for about 3 to 4 minutes by then your bhaji is cooked.

Switch of the gas and you’re done. Serve the bhaji with chapatti or as accompaniment.