Muli mirch ki sabji is very delicious prepared in musturd seeds gravy goes well with Puris, Paratha, roti,naan, dal rice..This is summer special recipe..and belive me if you will prepare this by following given steps you will even forget the taste of your spicy pickle..This has amazing taste for spice lovers..
Muli Mirch ki Sabji
3 medium size raddish(Muli) chopped in small pieces (either in circles or semi circles its your choice)
20 green chillie splited from middle
20 cloves of garlic
6 black pepper
1/2 tsp turmeric powder
1 tsp musturd seeds
2 tsp coriander seeds(you can use coriander powder if seeds are not available)
1/2 inch piece of ginger
1/2 tsp amchoor powder
1 pinch of asafoetida(Hing)
salte to taste
oil to fry and for tadka
Soak musturd seeds and coriander seeds for 10 minutes and take them out now grind in a mixture garlic,black pepper,turmeric powder,soaked mustered seeds and coriander seeds, ginger, amchhor powder and convert to a smooth paste with the help of required water.
Heat 2 tsp of oil in a pan when oil heated properly add chopped raddish and Green Chillies to the pan add little salt and fry them till golden brown. Take out fried material in a separate bowl and keep aside, now add three tsp oil to the pan and when oil heated properly add hing and masala paste to the pan and now let it get coocked on slow flame approx after 10- 15 minutes masala will start to leave the oil in pan(fry masala proper otherwise you will have bitter taste of musturd so fry it till it get golden brown and start leave oil in pan) then add fried muli and mirch to masala and mix well , cook for next 10 minutes on slow flame. Now add half glass of water and salt as per your taste and cook for another 5 minutes.Sprinkle garam masala and amchoor powder. It is too much spicy so you can have it with parathas, Dal Rice and Puris.