Mulo Ghonto
Radish (mulo) cooked in ghonto style - mashed and spiced, a traditional Bengali preparation.
Preparation
Wash mulo (muli or radish). Cut into rings and then into thin strips (just like alu bhaja).
Grind shorshe (mustard seeds) and posto (poppy seeds) together. You may dry grind the 2 ingredients and then add water
Dry grind rice grains preferably aatop chal (Gobindo
Cooking
Bring to boil 1 and 1/2 cups water. Add cut mulo and boil for 2 minutes. Drain water 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 Add parboiled radish and stir for 2 min.
Add remaining ingredients. Cover to cook on low heat till ghee comes to the surface (about 10 minutes). Remove from
This curry may be served with rice and 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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