Recipe for Mommy-in-Law's Super Delicious Raddish Bhaji

I lurrrrrrrrrve the way my Mommy-in-law makes this raddish bhaji. With plain Hot
chapatis, this makes for an amazing light yummy dinner!

The traditional Goan way of making raddish is in a foogath style with coconut,
an onion a green chilly very little oil and water with absolutely no masala.
Foogath is eaten as a side dish when we make a meat or fish curry.

Servings: 4 people

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

Course:

Side Dish Main Course

Cuisine:

Indian Goan

Keywords:

Sabzi moola raddish Raddish Bhaji White Raddish

🧂 Ingredients

500 gms Raddish with the leaves
1 Large Onion – chopped fine
1 Tspn Mustard Seeds
2 Dried Red Chillies (roughly hand broken)
4 Garlic cloves – crushed or chopped
½ Tspn Turmeric Powder
1 Tspn Salt
2 Tbspn Oil

Instructions

1 Separate the leave for the Raddish body

Wash the leaves thoroughly

Chop the leaves horizontally and keep aside
2 Now peel the raddish skin off

Cut off the ends of the raddish

Wash the Raddish thoroughly

Cut the Raddish vertically into 4 equal parts

Then horizontally cut the Raddish nicely and fine(Yup my Momin law cuts it very
fine) and keep it aside
3 In a skillet, heat oil on Medium heat
4 Once the oil turns hot, add the Mustard seeds and let itsputter

Ensure the Oil is Hot. If the Oil isn’t Hot the Mustardseeds wond crackle and
will remain Bitter
5 Then add the Onions, Chillies and Garlic and saute until theOnions turn light
Brown
6 Then Add the Raddish, the Leaves, Salt and Turmeric and Mixit well and Put a lid
on
7 Put the lid on and add about ½ a cup of water over the lid

Note: So this is what my Mommy in law does. She put some water over the lid.
When the Water on the lid is fully evaporated it means the veggie is done. This
acts as a timer of sorts to tell when the veg is ready. More like a warning NOT
to keep opening it to check every time. The veg cooks in it’s own Moisture

Do not add any water as the leaves and the Raddish release alot of water. Allow
the Veg to cook in it’s own moisture

Just ensure the heat is not high or else by the time you take off the lid,
you’re going to have a burnt base veg! hahaha
8 Once the water is evaporated, take off the lid and checkthat the veg is ready.
There might be some water released from the Veggie. Justkeep the vessel open and
turn the heat to high and allow the veggie to cookuntil all the water is
evaporated
9 Once the Water is evaporated the Raddish Veg is ready. Enjoyit with some Hot
Chaps or Hot Kaboos if you have access to it or you can simplymake some at
home(The recpe link to the Chapatis and Kaboos are given below)!Yum!