Muli Aur Aloo Ki Bhaji Recipe Video
Here is an easy and tasty Aloo Muli Recipe just for you. This Aloo Muli Recipe is just the way it is prepared in Indian homes. This easy recipe is even suitable for beginner at cooking. This dish is very popular in rural areas in North India. Redish is known as Muli and potato is called Aloo in Hindi language. Hence it is known as Aloo Muli ki Sabji in North India.
Aloo Muli fry is an everyday food during the season of radish, so I have used controlled amount of spices and vegetable oil to make it nutritious and healthy. Aloo Muli can be eaten during lunch, dinner or break-fast. Aloo Muli fry goes well with Roti or Chapati, rice, Paratha, and Puri. Learn how to cook Aloo Muli through this Aloo Muli Recipe Video.
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
Main IngredientPotato
Ingredients
Potato250gm
Radish (Muli) 250gm (with leaves)
Green chilies 2
Coriander Powder 1/2 teaspoon
Turmeric powder one teaspoon
Salt to taste
Directions
Step 1: Wash and peel off the radish and cut it in small pieces
Step 2: Shred (cut) the radish leaves in small pieces
Step 3: Peel off the potato and cut it in very small pieces
Step 4: Cut the chili in small pieces
Step 5: Put 1/2 tablespoon of vegetable oil into the cauldron
Step 6: When the oil become hot add green chili into it and fry
Step 7: Put all the cut vegetables into the cauldron
Step 8: Add half 1/2 teaspoon of turmeric powder and salt to taste
Step 9: Add one teaspoon of coriander powder.
Step 10: Close the lid and leave it for 10 minutes on slow flame
Step 11: Open the lid after 10-12 minutes, now it is ready
Step12: Take out and serve it hot in serving plate or bowl
Step 2: Shred (cut) the radish leaves in small pieces
Step 3: Peel off the potato and cut it in very small pieces
Step 4: Cut the chili in small pieces
Step 5: Put 1/2 tablespoon of vegetable oil into the cauldron
Step 6: When the oil become hot add green chili into it and fry
Step 7: Put all the cut vegetables into the cauldron
Step 8: Add half 1/2 teaspoon of turmeric powder and salt to taste
Step 9: Add one teaspoon of coriander powder.
Step 10: Close the lid and leave it for 10 minutes on slow flame
Step 11: Open the lid after 10-12 minutes, now it is ready
Step12: Take out and serve it hot in serving plate or bowl
Comments
Comments: 2 |
Add a Comment
Anonymous says :
The measurements for the tumeric and coriander isn't consistent but I will assume the measurements in the list is correct.
Posted on: 26 May 2010 - 5:18pm
ishita says :
i tried this receipe..it is very simply and delicious. my family loved it and now i m trying aloo matar receipe...will let u know how it turned out.
thanks!!
Posted on: 10 December 2009 - 3:12am
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