This is usually eaten as a traditional Bengali Lunch.
Serving Size: 2
Cooking Time: 30
Ingredients:
- 2 Bunches Radish Green / Mulo Leaves
- Salt to taste
- Mulo
- 1 tsp Kalonji
- 1 Dried Red Chilly
- 1 Eggplant
- 1 tsp Turmeric Powder
Cooking Procedure:
Take the good pieces of leaves.
Cut it into small pieces and wash properly.
Cut eggplant and mulo into small pieces.
Heat oil in pan then add kalonji and dried red chilly to crackle in oil.
Pour eggplant and mulo. Saute it. Add mulo saag with all the spices. Cover the lid for 5-10 mins. Stir well.
Serving Suggestions:
Preparation is ready to serve with hot rice.
Chicken Sheek Kabab
Chicken Manchurian
Beaulier Dal
