Radish And Corn Bhurjee.

Radish With Leaves And Corn Kernels Bhurjee / Bhaji ....... 

I have adapted this recipe from a friend Rakeshji's Recipe. According to him .... Moolee ki bhurji Is a truly rustic Punjabi dish very famous in the rural Punjab. It is normally served with the makki ki roti and lassi. It is believed that this has many a therapeutic powers and help fighting gout, maintaining blood pressure, treating urinary disorders and many a stomach disorders in the winters. For best results choose very fresh radish ensuring that the leaves have not turned yellow. In Punjab normally the radish is chopped in very small cubes however I chop radish in thin roundels and cook them just enough to retain the crunch.

However, I have made some changes and added in corn and some extra spices. Also I have added curry leaves which is usually a must to me in seasoning when onion or garlic is not added. The recipe is awesome with the radish and corn crunchiness and goes well with Roti / Paratha etc. Do not overcook the bhaji. The crunchiness should remain intact, that is the secret of the recipe.

Ingredients:

Radish 3 medium sized Radish. 

Radish leaves of 6 radish

Corn kernels ½ cup

ginger 1’ finely chopped

Green chilies 4 finely chopped

Carom seeds 1tsp

Mustard seeds 1 tsp

Methi Seeds ½ tsp

Asafetida a generous pinch

1 sprig (10-12) of curry leaves 

Cumin powder ½ tsp

Lemon juice 2 tbsp

Salt as per taste 

Cooking Oil 3 tbsp.

Peel and cut radish in less than ½ cm thick roundels. 

Wash, drain and keep the corn kernels ready. 

Take all the leaves and chop them fine. 

Bring oil to the smoking point in a Kadai then cool a little. Splutter mustard seeds, methi seeds and carom seeds. Add asafetida, curry leaves, green chilies and sauté for a minute. 

Now add the radish leaves and sauté on very high heat for 5 minutes, or till all the excessive moisture dries up. The leaves will have sheen of the oil by now. Add salt to taste and cumin powder. Mix well. Add the chopped radish and the corn kernels. 

Mix it well and sauté on high for 5-8 minutes or till just about cooked. Add the lemon juice mix well. Serve with makki ki roti/ghee chapatti/parantha.