Wash the vegetables first.

Peel the radish and potato, cut the vegetables into halves lengthwise, then cut each halve into semi circle pieces (refer to the video for better understanding). Keep them aside for later use.

Cut some portions off from both ends of the onion flower stalks. Now cut each stalk into 1” pieces(refer to the video for better understanding). Keep them aside for later use.

Rub salt and ½ tsp of turmeric powder on the freshly washed pieces of Shol.

Heat ½ cup of oil in a kadai/deep frying pan and shallow fry the fish pieces until golden brown, remove and keep them aside. 

In the remaining oil (3-4 tbsp oil should be there in the kadai, otherwise, add some more oil) sauté radish and potatoes for 1-2 minutes over medium heat, remove and keep them aside. 

In the remaining oil temper with nigella seeds. Once it sputters add the onions and sauté until light brown in color.

Add the garlic paste, and sauté quickly for a few seconds over medium heat.

Add green chilies, ginger paste, cumin powder, coriander powder, red chilli powder, turmeric powder, and salt. Mix and cook over medium heat for a few seconds. Now add a few tablespoons of water, keep stirring the masala until it starts leaving oil. Adding water at this stage prevents the spices from burning, helps to dissolve the masala, and enhances the flavour.

Now add 500ml water. Mix and give this a quick boil over high heat. Reduce the heat once the jhol/curry boils, add in the fried fishes and sautéed vegetables. Mix well, cover and cook over low heat until the vegetables are cooked through.

Add the onion flower stalks, and cook uncovered for a few minutes. 

Add garam masala powder, mix gently. Garnish with chopped coriander leaves.

The delicious Shol Mulo is ready to serve. Have it hot with steamed rice, enjoy!