Radish with Mustard Paste

Although I am new to blogging, I find the whole experience very, very enjoyable. I particularly enjoy the interaction with my readers and fellow bloggers. I have just completed 25 posts and as if on cue Reshmi Mahesh of Easy Cook (http://funwidfud.blogspot.com/) gave me an award!---- My first award;  I am absolutely overwhelmed. I have to, of course collect the award and also abide by some rules. Reshmi, thank you very much. Being a complete novice I was unable to figure out how to collect the award. Reshmi did help me but I was confused, however even as I was trying to figure it out, Reshmi made my day by bestowing another award on me and this time she gave me detailed instructions and now I know how to collect the awards. Reshmi please bear with me I will be collecting the awards soon.

 My 26^th post is a simple Radish with Mustard Paste, a traditional Bengali dish; it can be classified as a Bengali starter for this is also served as a first course like the Stir Fried Radish Leaves and Stir Fried Fenugreek Leaves.  I was a little eager to post this recipe because a blogger friend is saddled with some excess radish after she tried out the Stir Fried Radish Leaves. This dear blogger friend whose blog dustedoff is one of the three film blogs I regularly visit (the other two being Old Films and Me and Memsaabstory) also did a couple of guest posts for my blog.

Now I do not know whether she still has some of that radish left over but all the same here is the recipe. In Bengali we call it Moolor Chechki; as this name is a bit of a tongue- twister for the non-Bengalis I have named it Radish with Mustard Paste. The recipe is similar to the stir fried radish leaves.

Ingredients:

• 250grams radish.
• ½ teaspoon black mustard seeds.
• One teaspoon mustard paste.
• One tablespoon mustard oil.
• A pinch of turmeric powder.
• Green chillies slit lengthwise.(Quantity depends on your taste)
• One whole dry Kashmiri chilli or a bit of Kashmiri chilli powder (optional).
• ½ teaspoon sugar.
• Salt to taste.

Method:

• Chop the radish into small pieces as shown in the photo.

• Boil the radish but take care not to use too much water. You may use this water while cooking, however if you are one of those who do not find the smell of boiled radish palatable then my mum says you may discard the water.
• Heat a table spoon of oil in a wok or kadhai. If you are not comfortable with mustard oil, you may use any oil of your choice.
• Add the mustard seeds and the whole red chilli (in case you are using the red chilli).
• When the seeds begin to crackle add the boiled radish along with the water in which you have boiled the radish.
• Add a pinch of turmeric powder.
• Add the mustard paste.

• If you have not used the whole red chilli, you may add a bit of Kashmiri red chilli powder, however if you wish you need not add either the red chilli or chilli powder.
• Add salt and sugar to taste. My mum suggests ½ teaspoon sugar but of course the quantity of sugar depends on your taste.
• Stir well and cover and cook on low flame.
• After a while remove the cover, stir and check whether all the water has evaporated and the radish is releasing oil. Once you see this oil you know the dish is ready.
• If you have discarded the water in which you have boiled the radish then if necessary you may add a bit of water.
• Before serving sprinkle some coriander leaves and green chillies.
• Pour out in a serving dish and garnish with freshly grated coconut.  This is optional, you will notice in the photograph my mum has not used grated coconut because the day she made it she did not have the coconut, but this Bengali dish is usually served with grated coconut and needless to add it enhances the flavour.

Happy Cooking! While I go and collect my precious awards.