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 them Vegetables (Curries).
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
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!