Dhonepata bata-Mulo

(Radish in Cilantro Sauce)
 

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Servings - 3-4 persons

Ingredients:

Mulo/Radish - 250 g, cut into 2 inch long rectangular pieces

Green Chillies - 4, slit

Dhonepata/Cilantro - 75-100 g

Salt - To taste

Mustard Oil - 2 tbsp

 

Cooking procedure:

  1. Boil cut mulo/radish pieces till done. Remove and keep aside

  2. Grind the remaining ingredients (except oil).

  3. Add the ground mix to the boiled mulo/radish pieces.

  4. Add oil (just before serving) on top and serve.

 

Serving Suggestions:

Serve  with hot rice. A very healthy dish that requires very little time to be prepared