Dry Radish Veggie with Chickpea Flour: Moolya chi Peeth Perun Bhaji

Dry Radish Veggie with Chickpea Flour: Moolya chi Peeth Perun Bhaji

The weekend was testing, tough, tiring, sweaty and yet very satisfying; I completed my first mock 21.1 k run on Saturday. There wasn't a great improvement in my timing but hey that will happen in due course of time, I have to be persistent and patient.
The weather was in my favour with the sun hardly peeping out through-out the run which helped me to push myself a bit more than usual. The real test was the last part of the half marathon, mainly the last 3 kms, here the legs were already very heavy, I so wanted to walk for some time instead of running. But the sight of the finish line was calling out to me and I kept pushing myself till the end.  There was one concern post run, which has happened after every long run so far (any run exceeding 18 k is a long run) I threw up and was feeling nauseous throughout the day. I could barely eat anything till evening.
I googled to find out the reason:
Getting back to regular cooking is fun; finally cooking some warm food which I can chew on. With my hectic schedule during the weekend, I had already planning this sabji (veggie) on Friday. I wanted to make a home cooked meal, which I could rustle up in no time, to go with some hot phulkas with ghee and dal. Though I had this on saturday evening as I could not eat any food in the afternoon it was all worth the wait.

Gauri Shirke


  1. 3 radishes fresh medium diced
  2. 3 - 4 radishes Leaves of the above chopped
  3. 3 tbsps Refined Oil
  4. 3 tbsps Chickpea flour
  5. A pinch Asafoetida (hing)
  6. Cumin seeds (jeera)
  7. 1 tsp Mustard seeds (rai)
  8. 1 tsp Chili powder Red
  9. 1/2 tsp Turmeric Power (haldi)
  10. 1 tsp Coriander Powder (dhania powder)
  11. Salt
  12. As per taste


  1. Change

    Heat oil in a thick bottom pan or a non-stick pan, add 3 tbsp oil first, once the oil is hot add a pinch of hing and mustard seeds, let them splutter then add the radish whites and sauté for 5 minutes.

  2. Change

    Dice the radish

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    Saute the whites

  4. Change

    After 5 minutes; add the greens sauté them for another 2 minutes till the greens start to cook. Then cumin seeds, coriander powder, turmeric powder, red chili powder continue to saute for 4-5 minutes.

  5. Change

    Sprinkle the chickpea flour and sauté, at this point add the remaining oil and sauté for 2-3 minutes till the chickpea flour cooks and you start to get a great aroma!

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    Cover and cook for 2 minutes till done. Season with salt.

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    I prefer to add a little oil towards the end as it helps to cook the chickpea flour in the end.

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    Another trick that works for me to make this veggie tasty is reducing the strong smell and the bitterness of radish. I use this trick when I do not find fresh small radishes and have to settle for the large one which in my opinion are very smelly. Here's what I do - chop / dice the radish, rub it with salt, leave it aside for 15 - 20 minutes. This helps to reduce the bitterness and the smell. Wash it thoroughly in running water, ensure all the additional salt is removed and then cook.

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