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Home / Recipes / Besan Moola Bhaaji (Radish Curry)

Photo of Besan Moola Bhaaji (Radish Curry) by Amarendra Mulye at BetterButter
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Besan Moola Bhaaji (Radish Curry)

Oct-08-2015
Amarendra Mulye
0 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Besan Moola Bhaaji (Radish Curry) RECIPE

Many of us do not like Radish.This Curry however balances the taste of Radish by using additional flavours of onion and sour curd. In short, this curry is a combination of Gujarati Kadhi (Kadhi) and Maharashtrian Jhunka.

Recipe Tags

  • Veg
  • Everyday
  • North Indian
  • Sauteeing
  • Main Dish
  • Vegan

Ingredients Serving: 4

  1. 2 tbspns oil
  2. 1 tspn cumin Seeds
  3. 1 tbspn finely chopped garlic cloves
  4. 1 cup raw onion Paste
  5. 1/2 tspn asafoetida
  6. 1/2 tspn turmeric Powder
  7. 1 tspn Red Chilli Powder
  8. water
  9. 1 cup boiled radish Cubes
  10. 1/2 cup Sour curds
  11. 1 tbspns besan (add 1/2 tspn more for thick consistency)
  12. Radish water
  13. water (to adjust the consistency)
  14. salt to taste
  15. 1 tspn sugar
  16. 1/4 cup coriander leaves

Instructions

  1. Chop the Radish into half to one inch cubes. Boil some water and add the Radish cubes into it. Then add a pinch of Salt and parboil it for 5-10 minutes. Remove the radish from water and retain the water for using it in the curry.
  2. Heat oil in a non stick pan. Once the oil is hot, add the Cumin Seeds, chopped Garlic, and Onion Paste. Cook till the Onion paste starts turning pink in colour. Then add the Asafoetida, Turmeric Powder, Red Chilly powder and saute.
  3. Add some water (say a tablespoon or so) to prevent the spices from burning. Then add the boiled Radish cubes and saute for 2 minutes. Then add in the Curds.
  4. Mix the Chickpea flour with the boiled Radish water. Stir in the Chickpea flour paste into the Curry. Season it with Salt and Sugar as per taste. Add some more water to adjust the consistency.
  5. At the end add Coriander leaves and turn off the flame. Serve hot with Bhakri or Roti.

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