Ingredients

• Mooli - 300 g (grated fine)
• Onion - 2 medium (sliced thin)
• Green chillies - 2 (chopped fine)
• Red chilli powder - 1 tsp
• Haldi - a pinch
• Mustard seeds - 1/2 tsp
• Jeera - 1/2 tsp
• Ginger and garlic paste - 1 tsp
• Dhania powder - 2 tsps
• Salt
• Powdered ground nuts - 2 to 3 tbsps
• Oil - 4 tbsps
• Curry leaves - 6 to 8, chopped
• Coriander leaves - 1 tbsp, chopped

How to Make Mullangi Masala Curry (Mooli Curry)

• Squeeze the moisture from grated mooli and keep it aside.
• Heat oil, add mustard seeds, curry patta leaves and jeera, fry till mustard crackles.
• Add onion, chillies, and a little salt, fry till onion becomes soft.
• Add ginger-garlic paste, and cook till raw smell goes.
• Add red chilli powder, dhania powder, and mooli. Sprinkle some water, and cook with the lid on for 3-4 minutes, stirring once or twice.
• Remove lid, add salt and cook till the curry is dry. Add ground nut powder, coriander leaves, and saute for another min.
• Serve with chapatti/poori/plain rice.