mooli wadi sabzi
punjabi wadi mooli sabzi recipe - spicy radish sabzi with lentil dumplings.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 2 -3
- 350 grams mooli or 2 medium to large sized mooli (radish) or 4 cups tightly packed chopped mooli with or without leaves
- 1 teaspoon carom seeds (ajwain)
- 1 or 2 green chilies or ½ teaspoon red chili powder (lal mirch powder)
- 6 to 7 amritsari wadis or 10 to 12 punjabi wadis. (amristari wadis need to be crushed)
- 2 tablespoon mustard oil (sarson ke tel)
- salt as required
chopping mooli (radish)
peel the radish and rinse them in water.
either you chop the radish finely or you grate it. or you can slice the radish into matchsticks. chop the green chilies if using them. if using amritsari wadis, then crush them.
making mooli wadi
in a pan or kadai, heat mustard oil. when the mustard oil begins to smoke, lower the flame and add the crushed amritsari wadis.
saute the wadis till they are golden. remove and keep them aside. Add in the green chili and asafoetida and fry for a few seconds.
immediately add the carom seeds and saute for a few seconds.
then add the red chili powder and give a quick stir. you can also add green chilies instead of red chili powder.
add the finely chopped mooli.
season with salt and stir very well.
cover the pan and cook on a low flame or sim.
when the mooli is half done, add the sauteed wadis and stir again very well. sprinkle some water if required whilst the mooli is cooking or even after adding wadis. do check at intervals and stir, so that the radish does not get burnt or browned from the bottom.
cover and again cook on a low flame till the mooli is completely cooked.
when done, serve the punjabi mooli vadi with rotis or as an accompaniment or side dish with the main course.