September 17, 2011

Mulo-r Ghonto (Daikon radish in Bengali style)

Ghonto is the Bengali style of cooking finely chopped or grated vegetables with both whole and ground spices and garnished with ghee in the end. This is one of the daikon radish preparation that I really enjoy. Those evenings when ma had a bit more time and mood to cook dinner, she would great the daikon radishes and cook it in this richly flavored dish. This dish is not very rich in spices. The generous use of aromatics goes well with the strong flavor of daikon radish and tomatoes add a tangy hint. And there you have a tasty dish to go with hot rotis (Indian breads) for chilly winter dinners.

  You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 4)

700g daikon radish
2 big potatoes
1 big tomato
1/2sp cumin powder
1sp coriander powder
1/4sp cumin seeds
2 bay leaves
1 green chili peper
1sp garam masala powder
1tbsp ghee
1 pinch turmeric


1.      Grate the radish. Cut the potatoes in large cubes. Chop the tomato in cubes.
2.      Heat oil in a wok. Add bay leaves and cumin seeds. Let crackle.
3.      Add potatoes. Fry for a couple of minutes until slightly golden.
4.      Add the grated radish, tomatoes, turmeric, cumin coriander powder, salt, green chili pepper.
5.      Cook on medium-high heat for 5 minutes, stirring and mixing well.
6.      Add 1/2cup of water. Cook covered on medium-low heat until radish is well done. (Add more water if necessary).
7.      Uncover and cook 5 minutes on medium-high heat.
8.      Garnish with ghee and garam masala.

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