Mooli Bhujiya

Sometime in the '80s, seduced by the advertising might of the manufacturers of sunflower oil, my mother banished all the "unhealthy" oils from her kitchen. The only oils I ever really cooked with were the so called "heart friendly" ones, and though they got the job done, I realised what I was actually missing only after I bought my first bottle of mustard oil a couple of months back. North Indian subjis have taken on a whole new flavour now, and I am loving it.

Which is why, when I saw this recipe for Mooli Bhujiya, I knew I had to try it out immediately. And I loved it- the family less so, but I'll teach them to appreciate it soon enough.

Radish (Mooli) with leaves intact- 2

Green Chilies - 1
Mustard Oil - 1 tbsp
Carom seeds (Ajwain) - 1/4 tsp
Asafoetida-1/4 tsp
Turmeric-1/2 tsp
Salt-1 tsp
Chili powder-1 tsp
Mango powder-1 tsp
Coriander powder-1 tsp 

Method
Wash the radish and the leaves. Chop the leaves into small pieces, and the root into discs.

Heat mustard oil in a pan and add carom seeds, as soon as it start crackling add asafoetida and chopped green chilies.stir for few seconds (don't overcook ajwain /carom seeds else it will taste bitter)
Now add the chopped vegetables, mix and saute for a minute.
Add salt and all the spices, mix well. Cover the vegetables and let it cook in its own steam till done.

Serve hot with chapati.