A very easy-to-make Maharashtrian, Mulyachi bhaji recipe makes a great tiffin lunch option that goes well with roti while also providing antioxidants and minerals.
Nutrition Information per serve
-
58.0 kcal
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5.1 gm
-
0.3 gm
-
3.3 gm
-
2.1 gm
- Ingredients
- Step-by-Step
- FAQs
1/4 Chopped Cup(17.0 gm) Radish
1/4 Chopped Cup(10.0 gm) Radish Leaves
1/4 Chopped Cup(28.0 gm) Onion
2.0 Chopped Tbsp(25.0 gm) Tomato
1.0 Chopped Tsp(2.0 gm) Green Chilli
1/4 Grated Tsp(0.47 gm) Ginger
1/4 Chopped Tsp(0.62 gm) Garlic
1/4 Tsp(0.59 gm) Jeera
1/8 Tsp(0.29 gm) Haldi
1/8 Tsp(0.54 gm) Salt
1.0 Tsp(3.0 ml) Oil
35.0 Ml(35.0 ml) Water
Heat 1 tsp oil in a kadhai.
Add 1/4th tsp jeera and allow to crackle.
Add 1/4th tsp chopped garlic, 1/4th tsp grated ginger and 1/4th cup chopped onion. Saute till golden brown
Add 2 tbsp chopped tomato, 1/8th tsp haldi, 1/8th tsp salt and water as per required. Mix well.
Add chopped green chilli, chopped radish with chopped leaves and mix well.
Add water as required.
Cover & cook on medium flame till done.
Serve hot with chapatti.
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