We the people of India know how to make a tasty and mouthwatering dish even from the most humble of the food or especially vegetables. Take for instance, Radish which we generally used for salads or in North as an ingredients for parathas ( flatbreads). However, it can be used as a side dish as well which would not only maintain the nutritional value of it but also make this simple vegetable taste delicious.
So without much ado let me present to you this Benagli recipe which is simple to prepare with NO ONION-GARLIC and but still it would give you a different taste against what we are used to eat on a regular basis.
3-4 medium size Radish /Mulo, peeled and grated
1/4 tsp Kalo jeera /Nigella seeds
2-3 Green chillies
2 tbsp Mustard paste (yellow mustard seeds+ pinch of salt and green chilly)
Fistful of boiled Black Chana
1 tbsp Coconut flakes (optional)
Pinch of Turmeric
Salt to taste
Mustard oil 3 tbsp and 1 tsp for garnishing
Heat oil in a skillet, add green chillies after breaking it into half. Now add kalo jeere and fry for few seconds. Add grated radish, turmeric, salt, coconut flakes and mix well. Cover and stir in between until nearly all the water (radishes contain lot of water) is absorbed. Check if the radish is cooked fully, add black chana at this pioin and then add 2 tbsp Mustard paste. Mix well to incorporate the flavor of mustard paste. Just transfer this to serving bowl and pour 1 tsp mustard oil for the pungent flavour. Serve this with hot rice.