Mulo-r Ghanto/ Radish Mishmash
Mulo or radish has a very distinctive fan club. Those who love it, love it with passion; and those who don’t, stay away from it with equal passion too. Those who love it, love it for the smell and the taste, and those who don’t, dislike radish for the very same reason! Radish (when fresh) is often also used as accompaniment like cucumber or raw onions. Radish is also pretty popular as paratha stuffing. But when it comes to the Bengali kitchen the radish gets endeared in the quintessential Bengali way of cooking – and it takes the form of “ghanto” or “chhechki”. Radish stir fried with nigella seeds is also pretty popular to bring variation in the winter season when radishes are available in abundance in the market.
Ingredients
- Radish
- Potato
- Oil
- Cumin seeds
- Bay leaves
- Salt
- Turmeric
- Cumin paste
- Green chili paste
- Ginger paste
- Sugar
- Ghee
- Garam masala
Preparation
- Scrape the radish skin
- Cut the radishes into julienne and lightly blanch them
- Cut the potatoes into cubes
- Heat oil in a pan and temper with cumin seeds, bay leaves
- Add the cubed potatoes to this and fry till red
- Now add salt, turmeric powder, cumin & chilli paste and some ginger paste
- Sauté for a while and then add the blanched radishes
- Keep stirring
- See that excess water doesn’t remain but also ensure that the radish or potatoes aren’t mashed completely.
- When the vegetables are cooked well, add sugar to taste.
- Add ghee and sprinkle garam masala
- Let the concoction soak in the garam masala and turn off heat. Serve in room temperature or in luke warm condition with steamed rice.