Bengali Mooli Aloo Ki Sabzi Recipe
Bengali Mooli Aloo Ki Sabzi Recipe is a great side dish recipe which can also be made into a gravy dish if you like. Kasundi mustard paste adds a unique flavour to the dish. Serve along with some dal and rice for lunch.
There are many ways one can make radish sabzi or curry. Today's recipe is Bengali style Radish and potato curry with a mustard base. The pungent mustard blends so well giving a unique taste to the curry.
Kasundi mustard sauce is a classic Bengali mustard relish made by fermented mustard seeds. IIt is usually paired with snacks, appetizers and finger foods. Kasundi is widely available in the supermarkets, and can be added to a savoury dish to add flavour to the dish.
If you like this recipe, you can also try other Bengali recipes such as
- 3 Mooli/ Mullangi (Radish) , cut into small piece
- 2 Potato (Aloo) , cut into small piece
- 1 Onion , chopped
- 1 Green Chilli , chopped
- 3 tablespoons Kasundi mustard sauce
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Kalonji (Onion Nigella Seeds)
- 1 tablespoon Mustard oil , adjustable
- 1/2 teaspoon Sugar
- Salt , to taste
How to make Bengali Mooli Aloo Ki Sabzi Recipe
To begin making the Bengali Mooli Aloo Ki Sabzi recipe, heat mustard oil in a heavy bottomed pan.
Add the mustard seeds, cumin seeds, nigella seeds and saute them for about 10 seconds.
After 10 seconds, add green chilli and onion. Cook till the onion becomes soft and translucent.
Once the onions become translucent, add the potatoes in the pan. Stir them for a while on a medium heat. Then put the radish into the pan. Fry them for 4-5 minutes on a medium flame.
Next add in all the spice powders, red chilli powder, turmeric powder, sugar and salt to taste. Mix well to combine.
Add little water to the vegetables and cover them with a lid. Allow them cook for few minutes on a low flame and keep stirring in between.
When the veggies are cooked, add the the mustard paste and mix it with the vegetables properly. You can make the curry semi liquid or dry. Cook for 2 more minutes and turn off the heat.
Transfer Bengali Mooli Aloo Ki Sabzi into a serving bowl.