Mooli palak bhujiya- a simple healthy and flavourful stir fry of radish and spinach leaves
Mooli palak ki bhujiya or sabji is a popular winter specialty of North india , specially in Rajasthan, Punjab and U.P . During winter we get very good quality of radish and spinach at very reasonable price. This mooli palak bhurji is very easy to make with very basic spices.
It pairs well with roti, paratha or daal chawal. Spinach and radish with its leaves are full of nutrients. Radish is very good for digestion, liver health , kidney health. You can use it in many recipes, salad ,paratha, pickle, bhurji and many stir fry and curries are made with radish. You can stuff the leftover bhujiya to make stuffed paratha OR add it in dry wheat flour ,make dough and make like thepla.
Mooli ki bhujiya is my all time favourite and this mooli palak i learned from my mother in law. there is also one community special delicious curry- sakra saag made using spinach, radish potato etc .
If you have never tried this combination then do try this once, you will love it surely. Along with spinach and radish you can also add chopped fresh radish leaves in it. Instead of spinach you can also use bathua leaves.
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Mooli Palak Bhujiya
Mooli palak bhujiya- a simple healthy and flavourful stir fry of radish and spinach leaves
Ingredients
- 2 medium Radish/ Mooli
- 4 bunch Spinach /palak
- 3 Green Chillies / Hari Mirch chopped
- 1 small Tomatoes / Tamatar chopped
- to taste Salt / Namak
- 1/2 tsp Turmeric Powder / Haldi Powder optional
- 3/4 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Mango Powder / Amchoor Powder OR Lemon juice
TADKA/TEMPERING
- 4 tbsp Mustard Oil / Sarso ka tel
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Carom Seeds / Ajwain
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Wash the spinach, discard the thick mature stems and chop it.
- Peel radish and chop into cubes or any size of your preference.
- Heat oil in a pan and add cumin, carom and asafoetida in it.
- Now add the chopped green chilies in the tempering .
- Add turmeric, spinach, radish and tomato in the pan. stir to mix.
- Cover with a lid and cook for 2-3 minutes on medium heat.
- Now open the lid, the vegetables have released water now so cook for some time on medium heat so some liquid will dry out
- When it become quite dry then add all the spices , cover with the lid and cook on low heat till radish also get cooked but retain its crunch, don't overcook the radish.
- Switch off the heat when done and enjoy with roti, paratha or daal chawal.