Spicy Radish/Khatia Mooli/Muji Ka’al मुज कअल

Spicy Radish/Khatia Mooli/Muji Ka’al

Serving Size: 3-4 People

Spicy Radish/Khatia Mooli/Muji Ka’al


  1. ½ kg or 1 lb. radish
  2. lemon juice or tamarind pulp/tamber
  3. 1 tsp red chilli powder
  4. 1 tsp ginger powder
  5. ½ tsp cumin seed
  6. a pinch of turmeric
  7. a pinch of asafoetida
  8. cooking vegetable oil
  9. salt to taste
  10. water


  1. Peel, wash and cut the radish vertically into 2½” long pieces.
  2. Heat oil in a frying pan.
  3. Deep fry the radish 5-6 pieces at a time.
  4. Heat 3-4 tsp oil in a separate frying pan.
  5. Add asafoetida and sauté at a low heat.
  6. Add the chilli powder, ginger powder, turmeric, cumin seed and salt. Mix them well.
  7. Add about 6 tbsp water and stir.
  8. Add the fried radish to the spicy mixture.
  9. Add ½ cup of water and cover and cook for about 10 minutes or until crunchy and tender.
  10. Add some lemon juice or tamarind pulp to the radish.
  11. Boil for 2 minutes.
  12. Spicy Radish is ready.
  13. Remove the pan from the burner.
  14. Serve with white boiled rice.


Note: Another option is to shallow fry muji all together in a pan and then add above spices.

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