mooli ki sabzi recipe with step by step photos – this easy and quick recipe of mooli ki bhurji or mooli sabji is again a special punjabi dish. there are various ways a mooli sabzi is made. this is an easy recipe and besides chopping mooli and green chilies, you do not need to chop anything else. this mooli ki sabzi is also made without onions and garlic. we also call this mooli sabzi as mooli bhurji. the recipe is quick to make and gets done within 20 minutes.
we make this mooli bhurji for breakfast. excellent with phulkas or parathas & a bowl of curd. a healthy and comforting breakfast. you can make the muli sabzi for lunch or dinner too.
along with mooli sabzi, other breakfast recipes that we make from radish is mooli ka paratha and mooli thepla. in my home it is a standard practice to have stuffed parathas like aloo paratha, paneer paratha or aloo puri or sabzi with rotis for breakfast.
this mooli ki sabzi is my mother in law’s recipe. when i first had this punjabi mooli bhurji (for lunch and not breakfast), i was like wow – i have always had mooli with coconut. this was extreme to me. the pungent earthy flavor of the mooli, the hotness of the chilies, the smokiness and pungent flavor of mustard oil & ajwain (carom seeds). so many tastes & flavors together in one dish.
so if you don’t like mooli, then you must try this radish fry recipe. you will forget your animosity with mooli. there is already a similar mooli sabzi with punjabi wadis posted on my blog. if you like mooli and have amritsari wadis at home, then you can also check this punjabi mooli wadi sabzi.
you can make this mooli sabji with just the white root part or with both the root and leaves. do remember that the white root part should be tender and the leaves also should be tender. if leaves are not tender, then just make the bhurji with the radish root. you can either chop the mooli finely or grate it.
few more sabji recipes for you!
mooli sabzi recipe
- 1.5 tablespoons mustard oil (sarson ka tel)
- ½ teaspoon ajwain (carom seeds)
- 1 to 2 green chilies, chopped
- 1 generous pinch asafoetida powder (hing)
- 2 cups finely chopped radish or grated radish (mooli) with or without leaves
- salt as required
chopping mooli (radish)
- rinse and peel the radish. either grate or chop the radish roots finely.
- if the radish has leaves, then rinse the leaves and then chop them finely too.
making mooli sabzi
- heat the mustard oil till it starts smoking. lower the flame. add the ajwain (carom seeds) and let them crackle.
- now add the green chiles and asafoetida and fry again for some seconds.
- add the mooli (radish) along with the leaves and salt. mix well.
- do not cover the pan. let the mooli cook on a low to medium-low flame.
- keep on stirring in between. the mooli and the greens will start to release their juices.
- just stir the mooli sabzi. the liquids will evaporate whilst the mooli is getting cooked.
- when the mooli gets completely cooked and the whole mooli sabzi looks dry, remove from fire.
- serve mooli ki sabji hot with soft phulkas or chapatis.
- add less chilies to make the muli sabzi less hot & spicy.
- recipe can be doubled or tripled.
NUTRITION INFO (approximate values)
how to make mooli ki sabzi recipe
a) chopping mooli (radish)
1. rinse and then peel the radish. either grate or chop the radish roots finely. if the radish has leaves, then rinse the leaves and then chop them finely too. also chop the green chilies. you will need 2 cups finely chopped radish or grated radish (mooli) with or without leaves.
2. in a heavy pan or kadai, heat 1.5 tablespoons mustard oil till it starts smoking. you can heat oil on a low or medium flame.
3. then reduce the flame to a low and add ½ teaspoon ajwain (carom seeds). let them crackle.
4. now add 1 to 2 green chilies (chopped).
5. immediately add 1 generous pinch asafoetida powder. stir and fry again for 2 to 3 seconds. fry on a low flame.
6. then add the finely chopped mooli (radish).
7. and salt as per taste.
8. mix very well.
cooking mooli sabzi
9. let the mooli cook on a low to medium-low flame. do not cover the pan. keep on stirring in between at intervals. the mooli and the greens will start to release their juices. the liquids will evaporate whilst the mooli is getting cooked.
10. when the mooli gets completely cooked and the whole mooli sabzi looks dry, switch off the flame.
11. serve mooli ki sabji hot with soft phulkas or chapatis.