Moolor chenchki (dry radish curry)

Submitted by: Mala D

Technically,a chhechki means a veg preparation of tiny/grated pieces of one or more vegetables & even the peels of potato, bottlegourd, pumpkin or potol are used to prepare this homely yet tasty dish.You may not find it on the menu of fancy restaurants, infact  in order to taste it, you need to be invited to a Bong's home & into their hearts, for them to feel comfortable enough to share this everyday meal with you:-)

Ingredients:
Radish: 1 large
Carrot: 1 medium
Dry red chilli: 2nos
Mustard seeds: 1/2tsp
Refined oil: 2-1/2 tbsp
Turmeric powder: 1tsp
Red chilli powder: 1/2tsp
Salt: to taste
Sugar: 1/2tsp
Corriander leaves: a few sprigs
Dal vadis: 5-6

Method:
Wash, scrape & roughly grate the radish. Wash,scrape & finely grate the carrots.
Heat oil & fry the dal vadis well. Take out & soak in warm/hot water. Temper the same oil with mustard seeds & dry red chillies & add the grated radish & carrot. Mix well, add the salt, sugar & spices. Cover it & cook on low flame. Add the vadis & cook till done. You may also crumble them. Add chopped dhania patti & serve hot with rice.


Note: You can also make it without the carrot. Sometimes the radish is not sweet tasting & using carrots, offsets that, it also gives a nice colour.

Mulor Chenchki (Sauted Radish)

Posted by: Chitra D


I love mulo (radish) dishes, mulor daal, mulor chechki, mulor diye maach etc. Mulo is also standard ingredient in all chochoris. Unlike in northern India, raw mulo is not that popular, especially when you are expecting genteel company.


Ingredients:

Mulo: 2 large ones, about 1 kg. Peeled and roughly grated
(Red) Green Chilli: 3, slit in the middle
Dhania patta: half cup, chopped
Oil: 1 1/2 tbsp
Haldi: 1 tsp
Kala jeera: 1 tsp
Salt: to taste
Sugar: 1 tsp


Method:
1. Heat the oil in a skillet, add the kala jeera and green chilli
2. Add the grated mulo, haldi and salt
3. Saute it for 3 - 4 minutes, until the mulo cooks
4. Stir in the sugar
5. Turn off the flame, add the dhania leaves and mix gently


If you have kolai daal vadi (not hing vadi), fry it separately, crumble it and add at the end.


Enjoy with rice

Moolor saag (fried radish leaves)

Posted by: Mala D


The humble saag occupies a pride of place in the Bengali thali. There are many varieties: spinach, brahmi, methi & the king of all - laal saag. Some resourceful bengali ladies even make delectable fare out of gobhi leaves & also radish leaves. This recipe comes to me from my ma-inlaw who in turn,got it from her mother.

Ingredients:
Fresh green radish leaves: 500 gms
Dry red chillies: 2-3 nos
Ginger: 2 inches
Mustard/refined oil: 1-1/2 tbsp
Wheat flour: 1-tsp
Water: 50ml
Salt: to taste

Method:
Wash the leaves thoroughly. Chop them fine & pressure cook on low flame till the pressure builds up & then turn off the flame ( no need to add water as there is water in the leaves. if you are still unsure then sprinkle a bit of water).
Grate the ginger finely.
Heat oil & temper with dry red chillies. Add the saag, taking care there is no water along with it as the oil will splutter. Toss for a while. Now add ginger & salt. Cover & cook till saag is soft. Now mix flour in a little water (if there is any residual water left in the cooker, add it. Now add it to the saag &  mix continuously till it gets a soft,creamy look. Serve hot with rice.

Note: This recipe tastes even better if you add 150 gms of spinach to the radish saag. Wash & chop the spinach very fine. Temper oil with chopped garlic & dry red chillies & saute the spinach for a while & then proceed with the recipe as written above.