Mamta's Kitchen

Mooli Radish and Leaves Bhujji/Bhaji/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


  • 2 large Mooli radish with leaves or 2 bunches of smaller, red radishes. You can add mature rocket leaves

  • 2 tbsp. mustard oil

  • 1 tsp. carom seeds or ajwain

  • 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 use juice of 1/2 lemon or kokum powder


  1. Wash and chop the radishes and leaves finely.

  2. Peel and chop radish into small cubes.

  3. Heat the oil in a wok, add asafoetida/hing and carom seeds.

  4. When the seeds begin to crackle, add chopped moolies and leaves, salt, chilli powder, turmeric.

  5. Stir fry until moolies and leaves are soft.

  6. Raise heat and stir-fry until leave look a bit shiny, approximately 3-4 minutes.

  7. Serve hot with a Dal and Chapatties or with Plain Paratha.


If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:12986]

Content copyright ©2001-2022 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2022 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to [email protected]