Moola Begooner Shobji

    Moola (radish) is a very common winter vegetable full of nutritional values.But some people don't like it because of its awkward smell. Here I gave my own way to cook this awkward smell vegetable.I learned it on my own way.


    Sussex, England, UK
    1 person made this


    • Moola (Radish) 250gm (Diced)
    • Begoon (Eggplant/Aubergine) 250gm (Diced)
    • Potatoes 2 big size (diced)
    • One big chopped onion
    • One handful of soaked lentil
    • Finely chopped coriander
    • Green chillies 6/7
    • Finely chopped coriander 1/2 cup
    • 1 table spoon of garlic paste , 1 table spoon of cumin powder and 1 tea spoon of turmeric powder
    • Oil 2 table spoon
    • Salt as taste


    1. Heat oil in a pan and add on chopped onions and four green chillies cutting vertically in the oil. Stir fry them. Add garlic paste when the onion is soft.Fry them for two or three minutes and then add turmeric powder and cumin powder.After frying for a minute add some water (1/2 cup) . Put the lid on , let the oil come out on the top .
    2. When the oil is on the top add the diced moolas,potatoes (those two take time to cook) and soaked lentils and stir them for a while.Put the lid on and let them cook for 15 minutes in medium heat.
    3. After 15 minutes check the vegetables.If they are half cooked,add the eggplants.stir for a while, add half cup of water and put the lid on again for 10 minutes.
    4. After 10 minutes when the vegetables are cooked, the water is evaporated and the consistency of the gravy is thick , add rest of the green chillies cutting them vertically and add the chopped corianders. Lid the pan on for 5 minutes and the curry is ready to serve.


    It can be served for 6 people with rice or chapati .

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