Step-by-Step Instructions

1. 1.Prepare Radishes

   Peel the radishes, wash them thoroughly, and then cut them into thin, matchstick-like strips, similar to potato fries.

2. 2.Salt and Rest Radishes

   Place the shredded radishes in a bowl. Sprinkle 1 teaspoon of salt over them and mix well with your hands. Cover the bowl with a plate and let it rest for 5 to 7 minutes to allow the radishes to soften and release water.

3. 3.Squeeze Excess Water

   After resting, uncover the radishes. Take small handfuls of the softened radishes and firmly squeeze out all the excess water. This step is crucial for removing the strong radish odor and improving the taste.

4. 4.Temper Spices

   Heat 2 tablespoons of mustard oil in a pan over medium-high heat. Once the oil is hot, add 2 dried red chilies and 1/2 teaspoon of black cumin seeds. Sauté for a few seconds until the spices are fragrant.

5. 5.Add Radishes and Seasonings

   Add the squeezed radishes to the pan. Immediately add 1/2 teaspoon of turmeric powder, additional salt to taste (remembering salt was added earlier), and 2 slit green chilies.

6. 6.Stir-Fry

   Stir-fry the radishes on high flame for 1 minute, ensuring all ingredients are well combined.

7. 7.Cover and Cook

   Cover the pan with a lid and cook for 4 to 5 minutes, or until the radishes are tender. Stir once in between to prevent sticking.

8. 8.Add Sugar

   Remove the lid. Add 1 teaspoon of sugar to the radishes and mix thoroughly.

9. 9.Final Cooking

   Cover the pan again and cook for another 2 to 3 minutes to allow the flavors to meld and the sugar to dissolve.

10. 10.Serve

    Turn off the heat. The Mulo Bhaja is now ready to be served hot with rice or roti.