Mullangi+ Pallo- Jola Upkari/ Bhaji (Radish+ Leaves- Corn Kernels Stir Fry.

"Mullangi+ Pallo- Jola Upkari/ Bhaji (Radish+ Leaves- Corn Kernels Stir Fry" ... this is a famous rustic bhaji from the rural parts of Punjab usually served with makkai ki roti along with lassi ... tastes equally delicious served as a side dish with roti/ chapathi or bajra/ jowar ki bhakri ... Yummilicious ... 

** Thanks to Rakeshji for this awesome recipe (from a food group). According to him, Moolee ki bhurji Is a truly rustic Punjabi dish very famous in the rural parts of Punjab and is normally served with makki ki roti along with the famous Punjabi lassi. Radish is believed to have therapeutic powers that help fighting gout, maintaining blood pressure, treating urinary disorders and many stomach disorders during winter. 

** For best results choose fresh radish ensuring that the leaves have not turned out yellow. In Punjab normally this dish is prepared with finely chopped radish cubes which turns out to look like bhurji as it is referred to also. I just tweaked a little bit and cut the radish into thin roundels and cooked them just enough to retain the crunch. I also made a few changes in tempering method and adapted it to my style of cooking.

** As neither onion- garlic is added to the bhaji I included curry leaves to enhance the flavour. In all the recipe turned out awesome with the astringent tinge of radish and the crunchiness of corn. I served it with with Roti, you can serve it with Paratha, Jowar or Bhajri ki Bhakri too. Just take a note to not overcook the bhaji as it tastes best when its crunchiness remain intact, that is the secret of this delicious recipe.

** Here is my recipe for "Mullangi+ Pallo- Jola Upkari/ Bhaji (Radish+ Leaves- Corn Kernels Stir Fry" ... my style ...

** Ingredients:

White Radish/ Mullangi/ Moolee : 3 medium sized.

Radish leaves/ Mullangi Pallo : about 3 cups 

Corn kernels/ Jolu :  ½ cup

Ginger/ Adrak/ Alle' : 1 inch finely chopped

Green chilies/ Tarni Mirsanga/ Hari Mirchi : 4-5 finely chopped

Carom seeds/ Ajwain/ Vonvo : 1 tsp

Mustard seeds/ Rai/ Sasam : 1 tsp

Methi/ Fenugreek Seeds : ½ tsp

Asafeotida/ Hing Powder : a generous pinch

Curry Leaves/ Kaipatta/ Karbevu : 10-12 fresh ones

Cumin/ Jeera powder : ½ tsp

Lemon juice/ Limbiya rosu/ Nimboo : 1-2 tbsp

Salt/ Namak/ Meeta : to taste

Coconut Oil/ Nariyal Tel/ Narlel Tela : 2-3 tbsp.

** Wash, wipe dry and peel off the outer skin of tender radish/ mullangi and cut them to thin roundels of say 1/2 cm and keep it ready aside.

** Pick only the kernels from corn/ jolu if using whole corn on cob. Wash, drain well and keep the corn kernels aside ready. 

** Pick and wash tender leaves of radish/ mullangi and wipe dry. Chop it fine, add it into a colander and rinse well. Keep it aside ready. 

** Heat coconut oil in a kadai/ pan, add mustard seeds and when they begin to splutter, lower the heat and add methi, carom seeds, asafoetida powder, curry leaves, finely chopped green chillies, ginger and fry for a minute.

** Add the drained and kept chopped radish leaves and fry on high heat for 4-5 minutes until all the excessive moisture dries up. The leaves will have a sheen of the oil all over by now. Add salt to taste, cumin powder, mix well.

**  Add radish roundels, corn kernels, mix well and continue to fry on medium heat for 5-8 minutes or until its just about cooked. When done remove from heat add in the freshly squeezed lemon juice and mix well and its done.

** "Mullangi+ Pallo- Jola Upkari/ Bhaji (Radish+ Leaves- Corn Kernels Stir Fry" is done and ready to be served. This is a traditional dish from Punjab served during winter along with makki da roti, along with the equally famous Punjabi Lassi in combo. I served it with simple roti/ chapathi and it was a fantastic combo. 

** I found it equally tasty to relish as it is too, with some warm turmeric milk/ haldi doodh for dinner. Well, food is always an individual choice and one should relish it the way they prefer to enjoy the meal. Just go ahead prepare this dish and enjoy it your way, it is loaded with healthy nutrients and is good to be consumed during winter.