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.
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 Bhujiya 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 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
Mooli Ki Sabzi Bhujiya- Mildly spiced stir fried Radish and leaves-a North Indian specialty
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people
Calories: 242kcal
Ingredients
- 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
tempering/tadka
- 4 tbsp Mustard Oil / Sarson ka tel
- 1/3 tsp Asafoetida / Hing powder
- 3/4 tsp Carom Seeds / Ajwain
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
- 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
Notes
NOTE-
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, if the greens aren't available.
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, if the greens 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: 4% | Vitamin C: 312.4% | Calcium: 80.3% | Iron: 4.5%
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.
Thank you Swati 🙂
Very nice for those of us who wish to.prepare this out of sheer nostalgia.. like Nani or Mum Thank you.
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😊😊
Interesting recipe and infact today I had prepared radish raitha. Will try this one..
Deepa from http://www.it's fun cooking.com
Hi,
I am Chandrika from Triavndrum..I tried this recipie of yours and it came out very well!!!..Thanks for sharing this recipie
ohhh wow…this looks amazing… wish I had some right now..;)
Tasty Appetite
Healthy stir fry, love the addition of carom seeds.
never added carom seeds in radish stir-fry.. nice version..
Looks very tempting! Using carrom seeds is interesting. Will try it next time. Thanks
delicious flavourful and healthy mooli ki sabzi.
mouthwatering presentation, so tempting!!!
Nice vegetarian version fry!
perfect stir fry
http://great-secret-of-life.blogspot.com
Welcome back Anjanaji…nice recipe..
We usually make sabji of this with mooli leafs.. This also looks very yummy.
My mil makes it frequently. We add besan too for variation. Yummy.
I enjoy this sabji.. make it slightly differently. Welcome back from you mayeka!
Loved the stir mooli fry preparation. Looks so tempting. Thanks for posting it's benefits as well.
Deepa
Loved this preparation. Use of carom seed is interesting.