Mooli ki Bhujji
A much loved veggie of the Rajasthanis. Though earlier the mooli was boiled and the water then squeezed out. I’ve just cooked it straight away and have an even more delicious Bhujji with all the benefits of mooli. 

Incase you don’t have the leaves use Spinach or just go ahead without the leaves. 
1 kg mooli pleeled and diced 

1 cup mooli leaves chopped finely

1 onion finely chopped

3-4 cloves garlic minced 

1 tsp ginger minced

3-4 green chillies broken into pieces

1 tsp coriander powder

1 tsp red chilli powder 

1/2 tsp jeera and rai mixed

1/4 tsp hing

1 /2 tsp sugar 

1 tbsp lemon juice

2 tbsp mustard oil 
Heat the mustard oil till smoky. Add in the mustard seeds and cumin. 

Next add the broken chillies , garlic and ginger fry them for a few seconds . 

Add in the onions and cook till translucent 

Add in the raddish and the raddish leaves 

Toss and mix in the oil add in the rest of the spices barring the sugar and lemon juice. Cover with a lid of water and cook on a low flame till the raddish is soft ( about 15 mins) remove the lid and check. If there’s any water remaining let it dry. 

Mix in the sugar and lemon juice and enjoy with hot rotis or dal and Chawal.  

Goes especially well with Bajra rotis and kadhi.

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