Mooli (Radish) Ke Patte Ki Sabzi is a flavorful Indian dish made from the leaves of the radish plant. The radish greens are cooked with spices like cumin, turmeric, red chili powder, and garam masala, giving the dish a rich, earthy flavor. It often includes onions, tomatoes, and garlic for added taste. This sabzi is nutritious, high in fiber, and packed with vitamins and minerals. Typically served with roti or rice, it is a great way to utilize the often-discarded radish leaves.
Ingredients
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6 Small radishes (mooli) with plenty of leaves
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3 tbsp Oil (for cooking)
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1 tsp Mustard seeds
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1/4 tsp Hing (asafoetida)
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Optional: 1 Onion (chopped), 3-4 cloves Garlic (chopped)
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1/2 tsp Haldi powder (turmeric powder)
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1 tsp Red chili powder
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1 tsp Dhania powder (coriander powder)
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Salt (to taste)
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2-3 tbsp Water (for cooking)
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2 tsp Besan (chickpea flour)
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Fresh lime juice (for serving)
About
Steps
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1
Done
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Take 6 small radishes with lots of leaves. Chop both the radish roots (mooli) and the leaves separately. |
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2
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In a pan, heat 3 tbsp of oil (this sabzi requires more oil than usual). Add mustard seeds and hing (asafoetida). If you like onion and garlic, you can add them at this stage. |
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3
Done
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Add the regular spices: haldi powder, red chili powder, and dhania powder. Keep the flame on low and sauté briefly. |
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4
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Add salt and the white part of the chopped radish (mooli). If needed, sprinkle a little water. Cover and cook for 5-7 minutes until the mooli is half cooked. |
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5
Done
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Once the mooli is partially cooked, add the chopped radish leaves. Add a couple of tablespoons of water, cover, and let it cook on medium flame for another 5-7 minutes. |
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6
Done
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Once the leaves are tender, dust 2 tsp of besan (chickpea flour) over the sabzi. Mix immediately and cover. Let it cook on the slowest flame for 2 minutes to cook the besan. |
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7
Done
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The delicious Mooli Ke Patte Ki Sabzi is ready. While serving, squeeze fresh lime juice on top. This sabzi is best paired with phulka roti and a dollop of ghee. Enjoy! |
