Radish is a root vegetable that has really a pungent and not very delicate smell, that’s why as a kid, I really hated that veggie! Later I have seen, especially in Europe that radish can be pretty small and cute to eat as a salad and it is actually a very delicious veggie.
In Bangladesh, we grow white radish mostly but here in Denmark that particular kind of radish is called Chinese Radish (I don’t know why). However, in Bangladesh, radish are not as big as I buy them in here. Plus what I really miss is radish leaves, that can be cooked like spinach and really tasty and good for health! Anyway, I am lucky to buy some familiar veggies abroad, otherwise I had to live only on cauliflower, aubergine and potatoes!

As you can see in the picture, the radish (or Chinese radish) is really big, almost 2 kilos! I am sure this is sort of hybrid, that means genetically this veggie is modified to get bigger and heavier. That is why this big radish has lots of water content inside and very little taste, almost not very pungent as I remember the Bangladeshi radish is.

However, I still love to cook them with onion, mustard seed and chili. Today I will cook them with nigella seed, turmeric powder and coriander leaves in addition! Let’s see how they turn out!

First I peeled the outer skin with a peeler and cut it in small manageable cylinder size. Then I made small long stripes but you can cut them in any shape you like. Just make sure that they are not very thickly cut otherwise you would not be able to stir fry them.

I have also chopped off the head and put them in a small jar of water. Let’s see if they grow any new plant mama!

After prepping the veggie and onion, I have heated a pan in medium temperature and added vegetable oil until they are hot. Then added a tea spoon of mustard seed and half a tea spoon of nigella seed (aka black cumin) and few dried chili. I let them sizzle in the oil for few seconds.

Then I added sliced onions and cooked until they are slightly brown. Also remember to keep the stove temperature in lower heat.

When onions are nice and slightly brown, I added sliced radish and mix them well with rest of the ingredients in the pan.
Now, we have to stir radish often to prevent burning from the bottom. It will also help in adding a nice color to the dish.

After a few minutes, you will see radishes looking slightly transparent. Radish releases lots of water, so I did not add any extra water. However, to ensure thorough cooking, I have covered the pan with lid, so the water content are trapped inside and help in cooking the radishes. I kept the lid for 10 minutes in low heat.

After 10 minutes of cooking, radishes look more translucent and oil starts to release, as you can see in the picture. I have checked with spoon if the radishes have gotten soft and cooked.

Now, the only thing to do is stir often and roast radishes as much as you like. I have stir cooked them for 5 more minutes in high heat, so they get a really nice color.

When the radishes were almost ready, I chopped some fresh coriander and added with radishes. You can of course omit coriander leaves if. you don’t like them.

Recipe: Mula Bhaji

Ingredients: Chinese Radish – 1 pieces Onion – 1 medium Dry red chili – 2/3 pieces Mustard seed – 1/2 tsp Nigella seed – 1/2 tsp Turmeric powder – 1/4 tsp Salt to taste Oil – 20ml

1. Wash and peel off the radish skin. Thinly slice radish and set them aside. 2. Heat oil in a pan, add dry red chili, mustard seed and nigella seed and let them pop. 3. Add sliced onion and cook until golden. 4. Add sliced radish and turmeric and salt. Stir to coat with all spices. 5. Cover the pot and cook in low flame until radish is fully cooked. 6. After 10 minutes to covered cooking, take off the lid and stir fry for 10 more minutes to evaporate excess water. 7. To the end, garnish with fresh coriander leaves(optional). Serve with warm rice.