Mulo Ghonto

This recipe is an authentic East Bengal recipe - A delightful combination of radish with the potato, which makes an appearance in almost every dish in a Bengali household. You will be amazed to find how the bitter mooli is transformed into a sweetish vegetable where garam masala combined with chilies, peas, and potatoes make this vegetable more delectable.

Preparation Time:10 minutes
Cooking Time: 20 minutes





  • 1/2 tsp Param ghee

  • 2 cups chopped radish (mooli)

  • 1 1/2 tsp oil

  • 1 whole dry Kashmiri red chili, broken into pieces

  • 1/2 tsp cumin seeds (Jeera)

  • 1 cup green peas

  • 1 tsp turmeric powder (Haldi)

  • 1 tsp chili powder

  • 1 1/2 tbsp aniseeds (Saunf)

  • a pinch of sugar

  • salt to taste

  • 1/4 cup peeled and chopped potatoes

  • 1/2 tsp garam masala


  • Combine the radish with enough water in a deep non-stick pan and par-boil on a medium flame for 5 minutes. Drain and squeeze out the water. Keep aside.

  • Heat 1/2 tsp of oil in a non-stick kadhai and lightly brown the potatoes on a medium flame for 5 to 7 minutes. Keep aside.

  • Heat the remaining 1 tsp of oil in the same non-stick kadhai and add the red chilies and cumin seeds.

  • When the seeds crackle, add the radish, green peas, turmeric powder, chili powder, aniseeds, sugar, and salt, mix gently and cook on a slow flame for 5 minutes. Sprinkle a little water to avoid the vegetables from burning.

  • Add the potatoes, mix gently and simmer until all the vegetables are done (add 1 tbsp of water if necessary while cooking). Keep aside.

  • Meanwhile, heat the ghee in a small non-stick pan, add the garam masala, and saute for 10 seconds.

  • Add it to the vegetable, mix well, and cook on a slow flame for another 3 to 4 minutes.

  • Serve hot.