mooli ki sabzi recipe | Rajasthani mooli sabji | healthy mooli aur patte ki bhaji |

by Tarla Dalal

Mooli ki Subzi, made of radishes along with their leaves and assortment of other spices and powders, which recreate the original magic as closely as possible.

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मूली की सब्ज़ी - हिन्दी में पढ़ें (Mooli ki Sabzi in Hindi)

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Winters herald the coming of veggies in dessert-enveloped Rajasthan, and with it come delicacies such as the Mooli ki Sabzi, made of radishes along with their leaves. This delicious duo is perked up with simple but aromatic seeds and spice powders. A pinch of baking soda is essential while cooking the radish and its greens, in order to reduce the cooking time and to retain the bright colour of the greens.

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Mooli ki Sabzi recipe - How to make Mooli ki Sabzi

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Preparation Time: 10 mins Cooking Time: 11 mins Total Time: 21 mins 4Makes 4 servings
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Ingredients

Mooli ki Sabzi
1 1/2 cups chopped radish (mooli)
4 cups chopped radish leaves (mooli ke patte)
a pinch of baking soda
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp chilli powder
salt to taste

Method

Mooli ki sabzi

Heat 2 cups of water in a deep non-stick pan, add the radish, radish leaves and baking soda, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Drain well and keep aside.
Heat the oil in a non-stick kadhai, add the cumin seeds, carom seeds, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
Add the cooked radish, turmeric powder, coriander powder, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve mooli ki sabzi immediately.

Mooli ki Sabzi recipe with step by step photos

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what is mooli ki sabzi made of ?

what is mooli ki sabzi made of ? See below image of list of ingredients for mooli ki sabzi.

chopping radidh leaves

This is what radish leaves look like. They are attached to the mooli.
Simply break the radish leaves off from the mooli with your fingers.
Remove the radish leaves from the stem with your fingers.

Wash the radish leaves.
Chop the radish leaves on a chopping board.
Put chopped radish leaves in a bowl.

cooking mooli, mooli leaves

Heat 2 cups of water in a deep non-stick pan.
Add 1 1/2 cups chopped radish (mooli). Radishes offer a unique pungent and slightly peppery flavor that forms the base of the sabzi. Radishes have a refreshing crunch that holds well during cooking. Mooli cooks quickly and absorbs the flavors of the spices used in the sabzi.

Add 4 cups chopped radish leaves (mooli ke patte). Radish leaves have a slightly bitter, pungent flavor that complements the sweetness of the radish itself. The radish leaves contain more nutrition than its white root. The vitamin A and vitamin C work towards building the immune cells – WBC (white blood cells).
Add a pinch of baking soda.
Mix well.
Cook on a medium flame for 7 minutes, while stirring occasionally.
Drain well.

Keep aside.

making mooli ki sabzi

Heat 1 tbsp coconut oil or oil in a non-stick kadhai. Use coconut oil for a healthier diet.
Add 1/2 tsp cumin seeds (jeera).
Add 1/2 tsp carom seeds (ajwain).
Add 1/4 tsp asafoetida (hing).

Add 2 tsp ginger-green chilli paste. Ginger adds a warm, aromatic flavor that complements the earthy taste of radish. Green chillies introduce a touch of heat and brightness.
Sauté on a medium flame for a few seconds.
Add the cooked radish and mooli leaves.
Add 1/4 tsp turmeric powder (haldi).
Add 2 tsp coriander (dhania) powder.