Moola ni Bhaji nu Shaak
Author: 
Cuisine: Indian (Gujarati Thali)
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 bundles of radishes with greens (bhaji) or 1 bundle of daikon (moola) with greens
  • 2 tablespoons olive oil
  • 1 teaspoon fenugreek seeds
  • ⅛ teaspoon asafetida
  • 1 tablespoon chopped cilantro, for garnish
Flour mixture:
  • ¼ cup chickpea flour
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder or to taste
  • ¼ teaspoon garam masala (optional)
  • 1 teaspoon salt or to taste
  • 3 teaspoons sugar or to taste
  • 2 tablespoons roasted unsalted peanuts, finely chopped (optional)
  • 1 tablespoon olive oil
Directions
  1. Cut off greens from radishes or daikon. Cut into thin ribbons and wash it thoroughly and let the excess water drain.
  2. Prepare flour mixture: Mix chickpea flour along with oil and spices in a small mixing bowl. Set aside.
  3. In a non-sick pan or a cast iron pan heat oil on a medium high heat. Add fenugreek seeds and let it sizzle. Add asafetida and let it heat for 10 seconds. Add greens and cover the pan. Let it cook for 5 minutes or until wilted. Uncover the pan and stir the greens. Spread the flour mixture evenly on top of wilted greens. Cover the pan again and let it cook for 5 more minutes or until the flour mixture is cooked.
  4. Uncover the pan and stir the greens with flour mixture. Let it cook uncovered for 5 to 7 minutes or until shaak is almost dry and bhaji is crispy. Serve warm with rotli.
Notes
You can also make same recipe with beet greens, curly kale like greens.
Recipe by Lovely Masala at http://www.lovelymasala.com/moola-ni-bhaji-nu-shaak/