Mooli ki subzi is prepared in Punjab and Rajasthan and the ingredients used in both regions is almost the same. Radish is chopped fine and cooked along with the leaves with a few spices . The leaves have a distinct pungent and peppery flavour.
1 Mooli/ Radish chopped into bits
1 cup Mooli Ke Patte /Radish Greens chopped fine
1 tsp oil of choice
1/2 tsp Ajwain/Carom seeds
1/4 tsp Asafoetida / Hing
1/4 tsp ginger grated
2 Green chillies chopped fine
1/2 tsp Turmeric powder
1/2 tsp red chilli powder
Wash the radish and its leaves thoroughly under running water. Chop radish into fine pieces. Chop stem and leaves of radish fine.
Heat the oil in a pan. Add asafoetida and the carom seeds. Once the carom seeds change colour add the grated ginger and green chillies.
Add the chopped radish, leaves and stems . Cook them covered until the leaves wilt. Add salt, turmeric and red chilly powder. Mix well and cook till the radish is done.
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