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Mulo Chechki or Bengali Stir-fried Radish } Copyright Image | From The Corner Table
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Mulo Chechki | Bengali Stir-Fried Radish
Prep Time
10 mins
Cook Time
25 mins
 
A Bengali winter delicacy where the humble radish shines in its natural glory
Course: Side Dish
Cuisine: Bengali (Indian)
Keyword: Bengali, easy, non-vegetarian, radish, stir fry, vegan, winter
Ingredients
  • 400 gram Radish
  • ½ tbsp Yellow moong dal
  • 1 tbsp Mustard oil
  • ¼ tsp Mustard seeds
  • 1 medium Dry red chilli
  • ½ tsp Turmeric powder
  • Salt (as required)
Instructions
  1. Peel and grate radish.
  2. Add ½ teaspoon of salt, toss well, cover and set aside.
  3. In a kadhai or deep pan, heat mustard oil to smoking point.
  4. Add yellow moong dal and roast till light brown.
  5. Remove and transfer to a bowl.
  6. In the same pan, add the mustard seeds and dry red chilli.
  7. Once the mustard seeds splutter, add the grated radish. DO NOT squeeze out the water.
  8. Add turmeric powder.
  9. Add the roasted yellow moong dal.
  10. Mix well.
  11. Cover and allow the radish to cook on low heat.
  12. Stir frequently and continue cooking till the water has dried up but before the radish is very dry.
  13. Once done to your satisfaction, remove from heat and serve hot with rice and fresh green chillies.