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Mulo Koraishutir Ghonto

Mulo Koraishutir Ghonto (Dry Radish and Green Peas Curry)

Mulo Koraishutir Ghonto. Fresh radish. A throw of green peas. A kiss of asafoetida. A hint of cumin and coriander. The luxury of a dollop of ghee. This is blessed for sure !!!
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Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

  • 200 g mulo or radish peeled, cut into small cubes and blanched
  • 1 big potato peeled, cut into small cubes and blanched
  • 1/2 cup fresh green peas blanched
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2-3 dry red chilies
  • 3-4 green chilies slit
  • 2 bay leaves
  • 3 green cardamom
  • 1 tsp cumin seeds
  • a pinch asafoetida or hing
  • 1/2 tsp garam masala powder
  • 1/2 tbsp ghee
  • 1 tbsp mustard oil
  • 1 tsp suagr
  • salt to taste

Method
 

  1. Heat oil in a pan, add the hing, cumin seeds, dry red chilis, bay leaves and crushed cardamom, allow the spices to splutter.
  2. When the spices start to release their aroma, add the radish and potatoes, throw in the green peas, sprinkle in the turmeric powder and little salt. Cook for 3-4 minutes over a high flame.
  3. Add the coriander powder and cumin powder, cook over a low flame till the vegetables are tender. Splash a little water if it is getting a bit too dry.
  4. Add the sugar, adjust seasonings.
  5. Finish with a dollop of ghee and a generous sprinkle of garam masala powder.
  6. Serve with steamed rice.