Mooli ki bhujiya (sabzi)

Mooli ki Bhujiya sounds as if we are talking about a snack recipe. But when we add leaves and roots of radish together and prepare vegetable (sabzi), it is called Mooli ki bhujiya (sabzi). In North India, radish is available only during winters. But, here in Bangalore, good quality radish is available during summers too.

Initially, around 16 years back when we shifted to Bangalore, it was really difficult to find radish with leaves. Leaves used to be cut and thrown away from radish by the vegetable shop owners. But now in front of my apartment a vegetable vendor sells radish with all the leaves. In fact, whenever I show interest to buy leaves too, the sellers are amused and give me plenty of leaves free of cost. Probably they are relieved that their garbage is being cleaned up by customers!!

This sabzi requires raw radish – so be careful while choosing. Radish will not remain tender when it starts ripening and will not taste good. Remove the stems if they are too thick and attached with the leaves. Use soft leaves and soft raw radish.

I have one more recipe with radish in the blog – if you are interested can take a look…Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

There are a few more posts on different vegetables in the blog. You can check this link to look at themΒ Vegetables (Curries).

Ingredients

Radish with leaves

Oil 2 tbsp
Tiny mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/8 tsp

Red chilli powder 1 tsp
Coriander powder 1 +1/2 tbsp
Turmeric powder 1/2 tsp
Green chillies chopped 2
Salt as per your taste

Process :

Take radish and leaves, wash them nicely in the running water and chop them separately.

Heat oil in a wok and crackle tiny mustard seeds, cumin seeds and asafoetida.

Add chopped radish and leaves along with all spices except salt – mix this nicely and cover for 5 minutes.

When we prepare leafy vegetables, their volume gives an impression of large quantity. But leaves shrink while cooking – so always add salt once the leaves settle down after 5 minutes of cooking.

Now add salt – mix it well and again cover the wok.

Keep on stirring sabzi continually till radish becomes tender and all moisture dries out. Mooli ki Bhujiya (sabzi) is ready!

 

Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

58 thoughts on “Mooli ki bhujiya (sabzi)

      1. I used to travel to Europe, being a vegetarian I must cook and eat. Learnt from my mom a bit. Now, the last 3 months trying lot of dishes, my wife likes it. It is good to spend time in kitchen at least during weekends and I like. Am waiting to bring my mom and niece home to cook what they like. Thanks to you again for the various recipes.

  1. Deeksha, the mooli ki sabzi, has great healthy properties and my son likes to eat like a salad and I too like to eat its leaves as salad with onions and tomatoes. Great recipe will try at home.

    1. Thanks a lot Kamal πŸ™‚
      I had used only roots for salad. Liked your version with adding leaves along with onion and tomatoes. I will try soon πŸ‘πŸ‘

      1. Welcome dear Deeksha 😊😊😊 yes it tastes very nice. We Parsis make kachumbur means cutting onions, tomatoes, chillies and these radish leaves with little salt and lime and then eat with food tastes yummy. Must try you will like it Deeksha 😊😊😊😊

      2. I am sure that taste will be too good Kamal. I love pungent taste of mooli and leaves both. While mom used to chop for preparing vegetable, we used to take a few leaves to eat just like that. But never thought to add in salad. Now I will sure do!

  2. Very healthy side dish! Excellent sharing, Deeksha!!
    I grow radish in my kitchen garden and prepare a variety of dishes with them πŸ™‚

    1. Thanks a lot Indira 😊
      Getting fresh vegetables from the kitchen garden is something I miss terribly. Now only memories of my parent’s kitchen garden.
      Would love to see a post on your kitchen garden Indira!!

  3. Radish is available here in spring, mostly the red ones, but I presume that doesn’t matter. Here people eat them mostly raw, either by themselves or in salads. It will be interesting to prepare a cooked dish with them. They are very tasty.

    1. Stella, mostly people use radish for salad only. Cooked radish has slight pungent taste so not everyone is fond of it.
      Red ones are also available now in India but so much used to with white ones so never used. Now I will try those also!!

      1. You bet (or bat with white onesπŸ˜‚) Stella!!
        At my mom’s kitchen garden we used to grow them. And while digging them out my sister used to bet who could pull out whole radish in one piece without breaking πŸ˜πŸ˜€

    1. Thanks a lot Ronit.
      Nowadays we have to wait for certain things for such a long time. Nowadays here cherries are in the market but they are so costly that I can’t think of buying them. Desperately waiting for rates to come down.

  4. It looks very tasty, its taste is different from other vegetable also. In fact, radish becomes available, but does not have leaves with it. Very good post ma’am πŸ‘ŒπŸ‘Œ
    Now to eat it, we have to find fresh leaves of radish…πŸ€”πŸ™‚πŸ™

    1. Thanks a lot Yogesh. In this season getting leaves along with the roots is different. In winters it is everywhere. But now mostly all vegetables are available in all seasons, so you might get it!!

    1. Thanks a lot 😊
      Yes, asafoetida is a spice. In India it is integral part of our savoury cooking. If there are any Indian grocery stores, you will definitely find it there. But if not, still you can go ahead with the rest of the process.

    1. I understand Lynette. Radish has completely different taste from other vegetables. Try it with Indian spices, you might like it…
      Thank you very much. Have a safe week ahead!

  5. Deeksha, super recipe. We also make a muli ki sabzi with the radish and leaves. And of course we use it in salad too. I’m going to try your recipe!

  6. That’s a very delicious creation with Mooli and its leaves. I have always made paratha or sambar with mooli and salad with the leaves. Never combined the two together.

  7. I can hardly wait to give this recipe to my husband who is the cook at our home. This sounds and looks very tasty. 😁

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.