Mulyachi bhaji is a dry sabzi(vegetable) prepared using mooli(Radish), popular in Maharashtra and Goa served for lunch or dinner .
As a child ,I never liked Radish because of the odor it leaves while getting cooked. Every time mom cooked it, I had to vanish from the house and come back only at dinner. But Mom had to never force me to eat it as every bite of it tasted exquisite. Even today, when I prepare this sabzi using tender radish, it just helps me to increase my appetite.
Though radish leaves filthy smell while cooking, it has many healthy benefits . Helps to detoxify our body, controls blood pressure, increases immunity, good for skin , helps to control damage in Red blood cells. Also it is rich in vitamin C, fiber, folic acid, and flavonoids . Recently when I visited mom, she said that she found out the solution to reduce this strange odor. Add salt to it while cooking. Normally we add salt to any food at the end, but for this particular vegetable if you add it while cooking, it really helps to decrease the smell.
To prepare my Mulyachi Bhaji, I have used fresh and tender Radish or Mooli and have not added too much water in the beginning while cooking the vegetable, as radish leaves its own juices.
Preparation Time: 10 Minutes
Cooking Time : 30 Minutes
- 2 Big Radish/Mooli
- 1/4 Cup Split green gram/Moong dal
- 1/2 Cup Water
- 2 Green Chilies, Split vertically
- 1/2 Cup Freshly grated coconut
- 15-20 Grams Jaggery (Adjust according to your taste)
- Salt to taste
Wash and chop radish very fine..
Take it in a saucepan and add salt, washed moong dal .
Add water. Cover and cook on medium heat till dal and vegetable becomes soft.
Once dal and vegetables becomes soft, add green chilies along with coconut and jaggery.
Mix, cover and simmer on low heat for about 10 minutes .
Remove from heat and serve it for lunch.