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Mulor Ghonto Recipe or Radish – Bengali style | How to make Mulor Ghonto

2012-10-21
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 30m

This recipe is from the Bengali side of the family, an authentic East Bengal recipe.

A delightful combination of the radish with the potato which makes an appearance in almost every dish in a Bengali household. You will be amazed to find how the bitter mooli is transformed into a sweetish vegetable which I’m sure you would have second helpings of.

I have used Bengali Garam masala or meetha(sweet) masala as it is known. Most garam masalas are a medley of any number of spices from 4 to 27.
This masala is however is a combination of just three- cardamom, cinnamon and cloves-all powdered in equal proprortions- say 2 cloves, 2 cardamom and about an inch of cinnamon. You could make this fresh everytime you cook, or else make more, bottle and sprinkle a pinch everytime you need it.

Well, if you don’t have the ingredients to make it, you could aways use whichever garam masala you have, but I think the sweet aroma of cinnamon, cloves and cardamom is just right for this dish.

Ingredients

  • Potato - 2 medium
  • White Radish - Mooli - 2 medium or 1 large
  • Cumin seeds - 1 tsp
  • Green chillies - 1-2
  • Coriander powder - 1 tsp
  • Cinnamon sticks - 1-2
  • Turmeric powder - 1/2 tsp
  • Grated ginger - 1 tsp
  • Sugar -1/2 tsp
  • Salt to tatse
  • Bengali Garam masala - 1/2 tsp

Method

Step 1

Peel and dice the potatoes. Grate the mooli or radish using the thick side of the grater.

Step 2

Heat 2 tsp of oil in a wok or kadhai. Add jeera ( cumin seeds).

Step 3

Add the potatoes. Fry for 1-2 minutes.

Step 4

Add the turmeric and salt. Add the chopped green chilli.

Step 5

Add the mooli. Fry for a bit. Cover and let cook for about 7-8 minutes

Step 6

Add 1/2 tsp coriander powder and ginger. Fry well. Add 1/2 tsp sugar. Cover and let cook till the mooli is like a mush covering the potatoes.

Step 7

Sprinkle the garam masala on top for aroma and garnish with coriander leaves.Serve hot with rotis / rice.

One tip : Don’t rush the cooking. All  that is cooked on a slow fire .. tastes best!

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