Mooli Ki Sabzi Recipe | Easy & Tasty Radish Stir Fry | Winter Special
Mooli ki Sabzi is a very healthy dry vegetable curry made with Mooli or Radish along with its green leaves. This healthy mooli bhurji recipe is a typical north Indian Punjabi style spicy dry green leafy sabji recipe that is mainly prepared in the winter season.
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
1. You can increase or decrease the quantity of radish and its leaves according to your preference.
2. Add green chili according to your taste buds.
3. Do not Chop radish and leaves to very fine.
4. The use of mustard oil is recommended for an authentic flavor.
5. The addition of onion is optional.