Bengali Mooli Aloo Ki Sabzi: A Flavorful Bengali Radish and Potato Vegetable Recipe
Discover the delightful flavors of Bengali cuisine with this delicious Bengali Mooli Aloo Ki Sabzi, a simple yet satisfying dish that showcases the unique taste of radish combined with tender potatoes. This vegetarian dish is perfect for a wholesome lunch and pairs wonderfully with steamed rice and lentils, making it a staple in many Bengali households.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mooli (Radish) | 3, cut into small pieces |
| Aloo (Potato) | 2, cut into small pieces |
| Onion | 1, chopped |
| Green Chilli | 1, chopped |
| Kasundi Mustard Sauce | 3 tablespoons |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Mustard Oil | 1 tablespoon (adjustable) |
| Sugar | 1/2 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 2g |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Sugars | 3g |
| Total Fat | 5g |
| Saturated Fat | 0.5g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
Servings
| Servings | Quantity |
|---|---|
| Number of Servings | 4 |
Instructions
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Heat the Oil: Begin by heating mustard oil in a heavy-bottomed pan over medium heat. Mustard oil adds a distinctive flavor that is characteristic of Bengali cooking.
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SautΓ© the Spices: Once the oil is hot, add mustard seeds, cumin seeds, and kalonji (nigella seeds). SautΓ© the spices for about 10 seconds until they start to crackle, releasing their aromas into the oil.
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Cook the Aromatics: Add the chopped green chilli and onion to the pan. SautΓ© them until the onions become soft and translucent, which should take about 3-4 minutes.
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Incorporate the Potatoes: Add the cut potatoes to the pan. Stir them well and let them cook for about 5 minutes, allowing them to absorb the flavors from the spices.
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Add the Radish: Once the potatoes begin to soften, add the radish pieces to the pan. Fry the mixture on medium flame for another 4-5 minutes, stirring occasionally to ensure even cooking.
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Spice it Up: Sprinkle in the red chilli powder, turmeric powder, sugar, and salt to taste. Mix everything together thoroughly to combine the spices with the vegetables.
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Simmer with Water: Add a little water to the vegetables and cover the pan with a lid. Allow the vegetables to cook on low heat for a few minutes, stirring occasionally, until the potatoes and radish are tender.
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Finish with Kasundi: When the veggies are cooked through, stir in the kasundi mustard sauce. Mix it well, adjusting the consistency to your preferenceβeither semi-liquid or dry. Let it cook for an additional 2 minutes.
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Serve: Once done, transfer the Bengali Mooli Aloo Ki Sabzi into a serving bowl.
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Enjoy: Serve this delicious Bengali Mooli Aloo Ki Sabzi alongside Bengali Style Lau Die Tetor Dal (a lentil dish) and steamed rice for a wholesome weekday lunch that delights the senses.
This Bengali Mooli Aloo Ki Sabzi encapsulates the essence of Bengali home cookingβsimple yet vibrant, full of flavor, and made with love. Perfect for any vegetarian meal, it brings a taste of Bengal right to your kitchen. Enjoy the harmonious blend of spices and the delightful textures of radish and potatoes that make this dish a cherished addition to your culinary repertoire!
