Mulo Chechki
Stir-fried radish (mulo) preparation with minimal spices, a simple Bengali everyday dish.
Cooking
Parboil cut radish with salt and turmeric
Drain water thoroughly and keep aside.
Heat oil in a pan, to it add whole mustard seeds and red chillies. Fry for 30 sec or until seeds start to splatter
Add parboiled radish and stir for 2 min
Add ground mustard seed paste. Add green chillies, salt and cover to cook on low heat
When radish is cooked and gravy is dry add ghee, coconut and sugar. Mix well. Remove from heat
Garnish with chopped cilantro
This curry may be served hot with sambar and masoor dal
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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