Mulangi gojju

Ingredients

Mulangi ( mooli //radish) grated— 4 to 5 cups or 4 medium sized

Wash the mulangi (radish) peel the skin off and grate them using a grater

Salt to taste

Grated coconut—1/2 cup

Green chillies —4 to 5

Tamarind (hunase hannu// imli)—small lemon size

Jaggery powder (Bella//gud)- 2 tablespoon

Mustard seeds (sasive)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Hurigadale (roasted gram)—2 tablespoon

Water

Grind all the ingredients given for masala to a smooth paste adding sufficient water in a mixer grinder.

Oil—2 tablespoon

Mustard seeds (sasive)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Asafoetida (hing //ingu )—1/2 teaspoon

Turmeric powder (arisina//haldi)-1/2 teaspoon

Curry leaves—few

Heat oil in a pan or kadai ,add mustard seeds and jeera seeds and saute on medium flame.

When they stop spluttering add asafoetida and saute .

When done add grated mulangi (radish) along with turmeric powder.

Keep frying till mulangi turns soft.do not add any water,mulangi itself leaves water.

Add in salt and mix.

When it is cooked soft ( it hardly takes 4 to 5 minutes),add ground masala paste to it.

Mix well.

Add water to adjust consistency of gojju.

Let it boil for a few minutes.

Switch off the stove and transfer to a bowl.

Now mulangi gojju is ready to serve.

Serve with cooked rice,rotti,chapattis.