Muji Talai (Kashmiri Fried Radish Chutney) Recipe

By | Published | Chutneys and Sauces, Radish | No Comment

White Radish – 500 gms, grated
Vegetable Oil – 4 tbsp
Carom Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Salt to Taste
Asafoetida – a pinch
Turmeric Powder – 1/2 tsp
Ginger Powder – 1/2 tsp
Aniseed Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Green Chilli – 1, chopped
Juice of Lemon – 1
Walnuts – 50gm, crushed

1. Heat the oil in a pan.
2. Add the carom seeds, cumin seeds, salt and asafoetida.
3. Stir for 30 seconds, then add the radish.
4. Cook over a medium flame till the water evaporates and the oil separates.
5. Add the turmeric powder, ginger powder, aniseed powder, red chilli powder, green chilli and lemon juice.
6. Cook for about 5 minutes, then add the walnuts.
7. Remove and serve at room temperature.

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