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Mulo Shaag Bhaja
- Duration: 20 minutes
- Serves: 2 people
Spice Level: Medium
Bhaja means stir fry, so make sure to sauté the leaves thoroughly with mustard seeds, onions and sliced radish to give it that traditional flavour.
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Radish is sold in bunches with its stems, and Bengalis love to make the most of it by creating a recipe out of the stems. Mulo stems are not only nutritious but also have a bitter, tangy taste that appeals to the Bengali palate. While palang shag (spinach) and pui shag (Malabar spinach) are common side dishes in a typical Bengali lunch, mulo shag bhaja has a special place in the Bengali kitchen.
- Radish leaves (muli ke patte) (2 cups)
- Onion, chopped (1/2 cup)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- Sugar (1 tsp)
- Mustard seeds (sarson) (1 tsp)
- Whole red chillies (lal mirch) (2–3)
- Mustard oil (sarson ka tel) (2 tbsp)
- Salt (to taste)
- Wash and chop the radish leaves, set aside.
- Heat oil in a kadhai, add whole red chillies, mustard seeds, onions and cook for a minute.
- Next, add in salt, sugar and MTR Haldi/Turmeric Powder and give it a good stir.
- Add in the radish greens, give it a good stir, and cover & cook on a low flame for 3–4 mins.
- Remove it from the heat and serve the hot and healthy mulo shaag bhaja with rice or roti.
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