Got this mulo bata recipe from one of my talented friend Sayantani and during winter it is a regular in my household. I roughly call it as radish bharta but only bengali can relate to the word ‘Bata’. Bata means mashed and we eat a lot of bata for example, dhonepata bata, kharkol pata bata, patal bata or mankochu bata. Though Patal bata is in my blog for quite some time, today while writing this post, I realised that I didn’t have the other entries in my blog. Will try to document them as early as possible.
Ingredients for Mulo bata
- Mulo or Radish , the white one – 2
- Green chili – 4, or more
- Kalonji seeds or kalo jire – 1/2 tsp
- Posto dana or poppy seed – 1 tsp
- Scraped Coconut – 1 tbsp
- Mustard paste – 1 tsp
- Mustard oil for cooking
How to make Mulo bata
Wash and peel the radish. Slice them into small pieces. Then grind it in a mixer grinder along with green chili and a pinch of salt. Keep aside.
Heat mustard oil in a pan and when it is hot, add the kalonji seeds and poppy seeds.
When you get the smell of masala, add the ground radish. Mix and cook over low heat till the water evaporates completely. Stir in between to avoid burning.
Add the mustard paste followed by the desiccated coconut. Mix thoroughly and cook for 1 more minutes. Oil should start coming out of the mash.
Adjust the seasoning and serve with hot rice.
Other Bharta recipes are available here.