Mooli ki Sabzi is a very healthy dry vegetable curry made with Mooli or Radish along with its green leaves. This tasty mooli bhurji recipe is a typical north Indian Punjabi style spicy dry green leafy sabji recipe that is mainly prepared in the winter season.
About the Recipe Mooli ki Sabzi
Mooli, that is called Radish in English is available in abundance in winters, and we can use radish as well as their leaves in making different dishes like stuffed paratha, dry veg, pickle, dal, salad, chaat, etc. Radish and its leaves both are very nutritious and used in the treatment of various ailments too.
Mooli ki Sabzi(Sabji) is also called Mooli ki bhurji, is a famous dish of UP and Punjab state in North India. It can be prepared either by boiling radish and its leaves and then stir fry them with spices or you can directly stir fry them in a pan. Addition of tadka with mustard oil and heeng in mooli ke patto ki sabji not only enhance the flavor but also the digestibility of this dish. Mooli ki sabji is mostly eaten as a side dish with chapatti or paratha, dal or curry, and a glass of lassi(buttermilk). Bajra roti with mooli bhurji is a great combination to eat at lunch with curd or lassi.
This recipe of mooli ki sabji is a simple and quick recipe, very healthy, and tastes great. It needs only a few ingredients to prepare that you can easily find them at home. Make this healthy and tasty white radish recipes Indian style for lunch time and enjoy it with Multigrain, Bajra or Makka ki roti.
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Heath Benefits of Mooli ki Sabzi
Radish
- White radish is also known as mooli, Mula, or Muli.
- It is a good source of various Vitamins and minerals like folate, potassium, vitamin C, vitamin B6
- Radish is high in fiber that supports good digestion and helps in detoxification of the liver.
- It has anti-fungal properties and very helpful against the growth of candida bacteria growth.
- Radish helps in regulating blood sugar and prevents diabetes. As rich in vitamin C and vitamin B6 that helps in improving the skin.
- Mooli is very effective against kidney stones and improving kidney functions.
Radish Greens
- The nutritional density of radish leaves surpasses that of the radish bulb. Often overlooked, these greens are typically discarded without much consideration.
Abundant in magnesium as well as vitamins C and K, they have the potential to mitigate memory loss and safeguard lung tissues from oxidative stress and damage. - Radish greens(leaves), or Mooli ke patte, are rich in iron, combating fatigue and proving beneficial for those dealing with anemia and low hemoglobin levels. Additionally, these greens boast a significant amount of vitamin C, up to 6 times more per serving than the radish itself, enhancing immune system function. Similar to other leafy greens like spinach, kale, or fenugreek, radish leaves provide ample dietary fiber, promoting heart health and helping manage cholesterol levels.
- With just 13 calories per cup and a wealth of nutrients, incorporating this low carb radish recipes into your diet can support weight loss goals. Whether enjoyed in a salad or stir-fried with other greens in a bhaji, these versatile leaves offer a tasty and nutritious addition to your meals.
Mooli ki Sabzi–Step by Step Preparation
1. Firstly, wash mooli and its leaves and chopped them into medium size pieces. Then transfer them into a pressure cooker, add 1 cup water and ½ tsp salt. Close the lid of the pressure cooker and put it on medium flame. Wait for up to 3 whistles and off the gas.
2. When the steam is released, open the lid and strain the mixture to separate the water. Let it cool down. After that, take some portion of it and squeeze it tightly to remove extra water from it.
3. Meanwhile, heat mustard oil in a pan on a low flame. Add jeera and wait for it to crackle. Add heeng and chopped onion and saute it for 1-2 minutes till the raw smell of onion is gone.
4. Now add garlic and green chili and saute it for around 1 minute. Then add salt, turmeric powder, coriander powder, and garam masala. Mix well and saute it for a few seconds. Finally, add squeezed mooli and its leaves mixture and stir well with the spices. If some big chunks left, mash them with the spoon while mixing and stirring.
5. Cook further for 2-3 minutes till extra moisture evaporates and it becomes a little dry. At this point, off the flame and transfer the mooli bhurji in a bowl and serve.
6. Enjoy this green radish recipe with plain chapatti, Makka chapatti, or bajra chapatti with curd or a glass of lassi.
Serving Suggestions
Mooli ki Sabzi or Mooli Bhurji recipe is best served with bajra ki roti or makki ki roti with curd or a glass of lassi at lunch time. It also goes well with plain chapatti or parantha.
Tips and Tricks
- You can increase or decrease the quantity of radish and its leaves according to your preference.
- Add green chili according to your taste buds.
- Do not chop radish and its leaves to very fine.
- The use of mustard oil is recommended for an authentic flavor.
- The addition of onion is optional.
Recipe Card
Quick Mooli Ki Sabzi | Mooli Bhurji | Indian Radish Recipes
Ingredients
- 300 gm Radish or mooli
- 150 gm Fresh and green radish leaves
- ½ tsp Salt
- 2 tbsp Mustard oil
- ½ tsp Cumin seeds
- 1 pinch Heeng
- 1 Medium sized onion ( chopped )
- ¾ tsp Salt
- ½ tsp Turmeric powder
- ½ tsp Coriander powder
- ¼ tsp Garam masala
- 1-2 Green chilli (optional)
Instructions
- Firstly, wash mooli and its leaves and chopped them into medium size pieces. Then transfer them into a pressure cooker, add 1 cup water and ½ tsp salt. Close the lid of the pressure cooker and put it on medium flame. Wait for up to 3 whistles and off the gas.
- When the steam is released, open the lid and strain the mixture to separate the water. Let it cool down.
- After that, take some portion of it and squeeze it tightly to remove extra water from it.
- Meanwhile, heat mustard oil in a pan on a low flame. Add jeera and wait for it to crackle. Add heeng and chopped onion and sauté it for 1-2 minutes till the raw smell of onion is gone.
- Now add garlic and green chili and sauté it for around 1 minute. Then add salt, turmeric powder, coriander powder, and garam masala. Mix well and sauté it for a few seconds.
- Finally, add squeezed mooli and its leaves mixture and stir well with the spices.
- If some big chunks left, mash them with the spoon while mixing and stirring.
- Cook further for 2-3 minutes till extra moisture evaporates and it becomes a little dry. At this point, off the flame and transfer the mooli bhurji in a bowl and serve.
- Enjoy with plain chapatti, Makka chapatti, or bajra chapatti with curd or a glass of lassi.
Video
Notes
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