Khatti Meethi Mooli Ki Sabzi Recipe-Sweet and Tangy Radish Dry Recipe
Radish curry made with sautéed onions tossed in a sweet, tangy and spicy masala, goes perfectly with phulkas.
Khatti Meethi Mooli Ki Sabzi Recipe -Sweet and Tangy Radish Dry Recipe is must try radish curry made with sautéed onions tossed in jaggery and amchur. The radish tastes really delicious in this recipe and gives out a wonderful taste and flavor. You can serve it dry or make it little wet and gravy as well and serve.
Radish are natural cooling agents and they aids in digestion, they as well help in eliminating toxins.
If you are looking for radish recipe here are some:
- 3 Mooli/ Mullangi (Radish) , sliced
- 1 sprig Curry leaves
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Fennel seeds (Saunf)
- 1 Onion , thinly sliced
- 4 cloves Garlic , finely chopped
- 3 Dry Red Chillies
- 1 tablespoon Jaggery
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
How to make Khatti Meethi Mooli Ki Sabzi Recipe-Sweet and Tangy Radish Dry Recipe
To begin making the Khatti Meethi Mooli Ki Sabzi recipe, first prep all the ingredients and keep them aside.
Heat oil in the pressure cooker over medium heat, crackle the fennel seeds, ajwain, curry leaves and red chillies. Once the seeds have crackled add the onion and garlic and sauté till the onions turn golden brown.
Once the onions are well roasted, stir in mooli and the remaining ingredients like the red chilli powder, coriander powder and amchur powder and jaggery. Add 1/4 cup of water, cover the pressure cooker and pressure cook for two whistles. Turn off the heat and allow the pressure to release naturally.
Open the cooker and stir the Khatti Meethi Mooli Ki Sabzi and check the salt and adjust accordingly.
Once done, transfer Khatti Meethi Mooli Ki Sabzi to a serving dish and serve warm.