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Mooli Ki Bhujiya Recipe, Mooli aur Patte Ki Bhurji +Video

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Mooli Ki Bhujiya – Mildly spiced stir fried Radish with its leaves- a North Indian specialty

Mooli ki bhujiya /Daikon radish is a very healthy and easily available vegetable during winters.
It has numerous health benefits, is detoxifies the body, good for the stomach and liver health, helps in curing hemorrhoids, jaundice, urinary tract infections and reduces the chances of cancer etc.
Usually people use mooli, radishes in making mooli ki bhujiya and salad but throw away the green leaves. Mooli Bhujiya is a very popular stir fry in North India especially in U.P and Punjab, in which both – the root as well as the leaves are used. Mooli Ki Sabzi  can be made either by boiling the chopped vegetable and then stir fry in the tempering.
You can directly add the chopped vegetable in the tempering first and then cook till done. Both ways it taste Delicious. Addition of ajwain and Hing is must as it not only makes it Delicious but also help to digest easily.
Do try these Delicious Mooli Recipes-

mooli bhujiya

 

mooli ki bhujiya subzi

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mooli bhujiya
Print Recipe
3.88 from 8 votes

Mooli Ki Subzi, Bhujiya / Stir Fried Radish

Mooli Ki Sabzi Bhujiya- Mildly spiced stir fried Radish and leaves-a North Indian specialty
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Side Dish
Cuisine: Punjabi Cuisine, Uttar Pradesh Cuisine
Keyword: mooli ki bhujiya, mooli sabzi, radish stirfry
Servings: 4 people
Calories: 242kcal
Author: Anjana Chaturvedi

Ingredients

  • 3 big Radish/ Mooli
  • 5 cup Radish Leaves / Mooli ke patte chopped
  • 4 Green Chillies / Hari Mirch chopped
  • 1 tsp Salt / Namak
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Mango Powder / Amchoor Powder
  • 1 tBsp Coriander Powder / Dhaniya Powder
  • 1 tsp Red Chilli powder / Laal mirch powder

tempering/tadka

  • 4 tbsp Mustard Oil / Sarson ka tel
  • 1/3 tsp Asafoetida / Hing powder
  • 1 tsp Carom Seeds / Ajwain
  • 1/3 TSP Cumin Seeds / Sabut Jeera
  • 1/3 tsp Asafoetida / Hing powder

Instructions

  • Wash reddish and the leaves .Use only the fresh and green leaves,do not use the leaves which are yellow in colour.
  • Scrap the radish and then chop the root and leaves along with the steams.
  • Wash and chop potato into medium size pieces
  • Heat oil in a pan and add carom seeds ,as soon as it start crackling add asafoetida and chopped green chilies
  • stir for few seconds.(don't overcook ajwain /carom seeds else it will taste bitter)
  • Now add turmeric , green chilies, chopped radish and potato,mix and saute for a minute.
  • Add salt and cook on low heat till potato and radish pieces become soft.
  • Keep stirring in between.
  • Now add all the spices ,mix and cook on medium flame for 2-3 minutes.
  • Serve hot with chapati,rice or khichdi

Notes

NOTE-
1- You can pressure cook the chopped vegetables with half glass water for 1 whistle. Then gently squeeze out the water.Add  at step 5 and cook on low heat till done (dry up the water completely). Tastes great both ways.
2-Traditionally mustard oil is used in preparing this dish, but you may use any vegetable oil of your choice.
3-You may adjust the quantity of root and leaves according to your preference and availability. This dish can be made just with the root/ mooli, if the green leaves aren't available.

Nutrition

Serving: 75g | Calories: 242kcal | Carbohydrates: 14g | Protein: 11g | Fat: 15g | Saturated Fat: 1g | Sodium: 754mg | Potassium: 144mg | Fiber: 3g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 257.7mg | Calcium: 803mg | Iron: 0.8mg

Comments

  1. Swati Sharma says

    Basically I don’t like mooli so much, but after your recipe I thought of trying it and so I would like to tell you that it was fantastic, I and my family member really liked it.

    • Renu says

      Very nice for those of us who wish to.prepare this out of sheer nostalgia.. like Nani or Mum Thank you.

  2. Sari says

    Hi..i usually never comment for any recipe i try but being not a fan of mooli when i made this recipe it came too good tht now i m mooli burji fan..i afded lil jeera seeds in starting n kasuri methi in end coz the mooli r not so sweet now in summer??

  4. Anonymous says

    Hi,

    I am Chandrika from Triavndrum..I tried this recipie of yours and it came out very well!!!..Thanks for sharing this recipie

  7. PT says

    never added carom seeds in radish stir-fry.. nice version..

  16. Gauri says

    I enjoy this sabji.. make it slightly differently. Welcome back from you mayeka!

  17. Hamaree Rasoi says

    Loved the stir mooli fry preparation. Looks so tempting. Thanks for posting it's benefits as well.
    Deepa