MULA-GHANTA

Ingredients

• 4 medium (a few) radishes (Peeled and chopped into small pieces)
• 500 ml (enough to submerge radishes) water (For boiling the radishes)
• 500 ml (enough to rinse radishes) cold water (For rinsing boiled radishes to reduce their sharp smell)
• 2 tablespoons oil (A neutral cooking oil such as mustard oil is traditional; vegetable oil works too)
• 3 leaves (a few) cassia leaves (Also known as Indian bay leaves (tejpatta); do not substitute with Mediterranean bay leaves)
• 1 teaspoon til (sesame seeds) (White sesame seeds; adds a nutty flavour)
• 0.25 teaspoon (a little), powdered black pepper (Freshly ground or pre-ground)
• 0.25 teaspoon (a little), powdered cumin (Ground cumin)
• 0.25 teaspoon (a little), powdered coriander (Ground coriander)
• 100 ml (a splash) water (Added with the spices and milk to form a light sauce)
• 3 tablespoons (a little) milk (Whole milk preferred; adds a gentle richness)
• 0.5 teaspoon (or to taste) salt (Adjust to your preference)
• 0.5 teaspoon (or to taste) sugar (Balances the spices; adjust to taste)
• 8 pieces, browned and broken bori (sun-dried lentil dumplings) (Bori are small sun-dried lentil balls used in Bengali cooking. Brown them in a little oil in a dry pan until golden and lightly crisp, then break into rough pieces before adding. Available at South Asian grocery stores.)
• 1 teaspoon ghee (Clarified butter; added at the very end off the heat for fragrance and richness)

Instructions

1. 1Peel the radishes using a vegetable peeler, then chop them into small, roughly even pieces about 1–2 cm in size. Keeping the pieces uniform helps them cook evenly.
2. 2Place the chopped radish pieces into a medium saucepan and cover with water. Bring to a boil over medium-high heat, then continue to boil for about 8–10 minutes until the radishes are just tender when pierced with a fork. They should be soft but still holding their shape.
3. 3Drain the boiled radish pieces through a colander, discarding the hot water. Immediately rinse the radishes under cold running water for about 30 seconds. This step helps to reduce the strong, pungent smell of the radish, resulting in a milder-flavoured dish.
4. 4Heat the oil in a wide frying pan or wok over medium heat. Once the oil is hot and shimmering, add the cassia leaves. Let them sizzle for about 30 seconds until they release their fragrance — you will notice a warm, bay-like aroma. Add the drained radish pieces to the pan in a single layer if possible. Cook, stirring occasionally, for about 5–7 minutes until the radish pieces are lightly golden and browned on the outside.
5. 5Add the sesame seeds (til), powdered black pepper, powdered cumin, and powdered coriander directly to the pan with the browned radishes. Stir everything together for about 30 seconds so the spices coat the radishes. Then pour in the water and milk. Stir well to combine and bring to a gentle boil over medium heat.
6. 6Once the mixture begins to boil, add the salt, sugar, and the browned broken bori pieces. To prepare the bori: if not already browned, heat a small dry pan over medium heat and add the whole bori pieces. Toast them, turning occasionally, for 3–5 minutes until golden brown and lightly crisp, then break them into rough pieces by hand or with the back of a spoon. Add them to the pan and stir everything together thoroughly. Cook for a further 2–3 minutes, letting the bori absorb some of the liquid and the flavours meld together.
7. 7Remove the pan from the heat. Add the ghee and stir it gently through the dish. The ghee will melt immediately and add a rich, nutty aroma to the finished dish. Serve hot as a side dish. Remove the cassia leaves before eating as they are not meant to be consumed.