Talith Muji Chetin means a Fried Radish chutney. But we don’t essentially fry the radish here. It is lightly sauteed in oil and the cooking process is finished using the Dum technique. The Dum method of cooking allows the dish to cook in its own juices on a slow heat. This stir fried radish dish has a pungent and peppery flavor due to the use of mustard oil and is smoky too with the infusion of cumin seeds. The leftovers can simply be used to make a spicy Mooli paratha ( Radish flatbread).
Recipe: Talith Muji chetin
- 1C Grated Daikon Radish
- 2 Tbs Mustard oil
- 1/4 tsp Carom seeds [ajwain]
- 1/4 tsp Cumin
- A pinch of asafoetida
- 1/8 tsp ginger powder
- 1/2 tsp read chilli powder[or less]
- 1 Thai green chilli, chopped fine
- Salt to taste
- Heat oil in a heavy bottomed pan. If you are using Mustard oil like I do, then you need to heat it up to smoke. You should be able to see smoke rising from the pan. Remove from heat and let it cool slightly. [ This process ensures that you don’t get the pungent taste of mustard oil in your food].
- Bring the pan back on medium heat, add the cumin and wait for it to crackle.
- Add the carom and asafoetida. Stir
- Add the radish and salt. Mix it all well and let it cook.
- There are times when the radish will get very watery at this stage and there are times when it won’t.
- In case its watery, cook uncovered till the water evaporates and the oil starts to separate.
- In case its dry, reduce the heat to medium low and cover and cook. This process will allow some steam to build and the radish will get cooked in this steam. Stir occasionally to ensure the food does not stick.
- Once the dish reaches a stage where the oil just starts to separate from the radish, add the red chilli, ginger powder and the thai chilli and cook for a few more minutes until the oil completely separates.
- Garnish with some chopped walnuts if you will.
My lil sister sometimes adds some tomatoes in this and that tastes out of this world.