Mooli Radish and Leaves Bhujji/Bhaji/Sabji 2
Mooli Patte ki Bhujji 2
Mamta Gupta
In India, mooli is almost always sold with leaves still attached, but not in the West unfortunately. Mooli and leaves make a delicious stir-fry type of bhaji. It can be made with the leaves of any type of mooli, white or red. The picture here shows a bhaji made of leaves alone.
Serves 4
Edited June 2023
Ingredients
2-3 white, mooli radishes, with leaves
2 tbsp. mustard oil
1 tsp. Panch Pooran
1 medium onion, finely chopped
1/2 tsp. turmeric powder (optional)
1 tsp. chilli flakes
1 tsp. cumin seeds, dry roasted and coarsely ground
1 large tomato, finely chopped (or use 1/2 cup tinned chopped tomato)
Salt to taste
Instructions
Wash and chop radish and the leaves finely. If radish skins are not clean/fresh, peel them.
Steam radish and leaves together in a pressure cooker for 10 minutes or cook in a microwave steamer for 4 minutes. Allow the pressure cooker to cool completely, before opening.
Drain water out in a colander and then squeeze the leaves to get rid of as much water as possible.
Heat oil in a wok/karahi.
Add Panch Pooran seed mix.
When they crackle, add onions and fry until soft.
Add squeezed radish leaves, radish, tomatoes, salt, chilli and turmeric.
Stir fry until leaves look shiny, approximately 8-12 minutes.
Serve hot with a Dal and Chapatties or with Plain Paratha.
Notes
This Bhurji can also be used to make Stuffed Parathas.
