Recipe Overview

Moori Vanghar ja Chakra is a traditional Thathai Bhatia dry vegetable preparation featuring

roundels of white radish (moori) and aubergine (brinjal), complemented by potatoes and

aromatic spices. The inclusion of radish leaves enhances both flavour and nutrition,

while gram flour adds a subtle binding and texture.

The term “Chakra” refers to the distinctive round shape in which the vegetables are cut—

an important visual and textural element of the dish.

A similar rustic preparation is known in Indian cuisine as Mooli Baingan Bhaji,

typically enjoyed in winter when both vegetables are in season. It beautifully combines

the peppery crunch of radish with the soft, melt-in-the-mouth texture of aubergine—

an interplay of textures that is central to this dish as well.

Recipe Details

– Cuisine: Thathai Bhatia / Sindhi

– Course: Main / Vegetable Dish

– Preparation Time: 15 minutes

– Cooking Time: 25–30 minutes

– Total Time: ~40–45 minutes

– Serves: 3–4

Ingredients

– White radish (with leaves, medium) – 2 nos.

– Brinjal / Aubergine – 2 nos.

– Potato (medium) – 1 no.

– Gram flour (besan) – 1 tbsp.

– Sugar – ¼ tsp.

– Oil – 3 tbsp.

– Mustard seeds – 1 tsp.

– Green chillies – 3 nos. (chopped)

– Turmeric powder – ½ tsp.

– Raw mango powder (amchur) – ½ tsp.

– Red chilli powder – ½ tsp.

– Coriander powder – ½ tsp.

– Salt – to taste

– Coriander leaves (for garnish) – 1 tbsp.

Method 

Step 1: Preparing the Vegetables

– Separate the radish from its leaves and wash thoroughly.

– Cut the radish and brinjal into round slices (chakra).

– Peel and cut the potato into small pieces.

– Finely chop the radish leaves and keep aside.

Step 2: Tempering the Base

– In a toap (vessel), heat oil on a medium flame.

– Add mustard seeds and chopped green chillies.

– Allow them to temper until the mustard seeds start popping.

Step 3: Cooking the Vegetables (Steam Method)

– Add the radish and brinjal roundels, chopped radish leaves, and potato pieces.

– Add salt and turmeric powder. Mix thoroughly.

– Sprinkle a little water and cover the pan with an inverted thali (lid).

Note: The vegetables cook through steam generated within the vessel,

preserving flavour while maintaining a dry texture.

Step 4: Adding Gram Flour & Spices

– When the vegetables are half cooked, add gram flour, sugar, and the remaining spices

(raw mango powder, red chilli powder, coriander powder).

– Mix well to ensure even coating.

Step 5: Final Cooking

– Continue cooking until the vegetables are tender and the moisture has evaporated.

Step 6: Final Step

– Garnish with chopped coriander leaves and serve hot.

Serving Suggestions

Moori Vanghar ja Chakra is traditionally served with:

– Naram Khichdi – https://panjakhada.com/naram-khichadi/

It can also be paired with Phulko – https://panjakhada.com/phulko/for a wholesome meal.

Chef’s Tips

– Use fresh radish leaves for enhanced flavour and nutrition.

– Add gram flour gradually to avoid lumping.

– Avoid excess water to retain the dry, stir-fried consistency.

Nutritional Insights

– Radish aids digestion and detoxification.

– Radish leaves are rich in iron and vitamins.

– Aubergine provides fibre and antioxidants.

Storage & Make-Ahead Tips

– Best consumed fresh.

– Can be refrigerated for up to 1 day.

– Reheat on low flame to maintain texture.

Did You Know?

– Radish is a winter vegetable, and traditional dishes like this are often seasonal,

making the most of fresh, locally available produce.

Cultural Notes

Moori Vanghar ja Chakra reflects the resourceful and seasonal approach of

Thathai Bhatia cooking—where texture, balance, and simplicity come together

to create deeply satisfying, everyday meals.