Mooli Ki Bhujiya- Mildly spiced stir fried Radish with its leaves- a North Indian specialty
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.
- Mooli Baigan Ki Sabzi
- Kashmiri Mooli walnut Raita
- Mooli Ka Achar
- Makki Mooli Ka Paratha
- Mooli Lachcha Salad
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Mooli Ki Subzi, Bhujiya / Stir Fried Radish
- 2 cup Radish/ Mooli chopped
- 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 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 4 tbsp Mustard Oil / Sarson ka tel
- 1/3 tsp Asafoetida / Hing powder
- 3/4 tsp Carom Seeds / Ajwain
- 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
- Pressure cook them with a glass of water for 2 whistle or boil till done.*
- Drain and gently squeeze out the water from the boiled vegetable.(can use this water to make chapati/roti dough)
- 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 and boiled radish,mix and saute for a minute.
- Add salt and all the spices ,mix and cook on medium flame for 2-3 minutes.
- Keep stirring in between,then cook on slow flame for 2-3 minutes.
- Serve hot with chapati,rice or khichdi
1- You can directly add the chopped vegetables(with out boiling ) 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.