Mooli Radish and Leaves Bhujji/Bhaji/Bhurji/Sabji 1
Mooli Patte ki Bhujji 1
Mamta Gupta
This dish is one of my favourites and is for those of you who grow their own radishes or moolies. Though white moolies are tastier, it can be made with red, small radishes too. You can make it with the mooli leaves alone. In UK, most Indian grocers sell fresh moolies with their leaves intact. When you buy fresh radishes, always look out for the ones with fresh looking leaves.
Serves 4-6
Edited April 2022
Ingredients
2 long, white Mooli radishes and leaves or 2-3 bunches of smaller, red radishes. Mooli sies vary enormously, so see how much is right for you.
2 tbsp. mustard oil
1 tsp. carom seeds (ajwain) or cumin (jeera). I usually use carom seeds.
A pinch of asafoetida powder or hing (optional)
1/2 tsp. turmeric powder
Chilli powder to taste
Salt to taste
1 tsp. amchoor or dry mango powder or juice of 1/2 lemon
Instructions
Wash/scrub the radishes thoroughly in several changes of water or under running water. Make sure that no grit remain.
Wash leaves thoroughly in several changes of water. No grit should remain.
Chop the leaves evenly and finely.
Peel radishes thinly, wash again and then chop into small cubes.
Heat the oil in a wok, add asafoetida/hing and carom/cumin seeds.
When the seeds begin to crackle, add chopped moolies and stir-fry on their own for a few minutes.
Add chopped leaves, salt, chilli powder, turmeric.
Stir fry until moolies and leaves are soft.
Cover and cook on low heat, until radishes are soft
Raise heat and stir-fry until leave look a bit shiny and no liquid remains around the leaves, approximately 3-4 minutes.
Serve hot with a Dal and Chapatties or with Plain Parathas.
Notes
This Bhurji can also be used to make Stuffed Parathas.
