Mooli Ke Patte Ki Bhurji Recipe | Learn how to make Mooli Ke Patte Ki Bhurji/Subzi | Daikon Radish Leaves Stir-Fry Leaves
Here I am today with a super easy recipe from North Indian Cuisine, Mooli Ke Patte Ki Bhurji.
‘Bhurji’ is a Hindi word meaning Subzi or dry vegetable. Mooli Radish and here in this recipe Daikon Radish is used which is a winter vegetable available in Indian Subcontinent.
This is a simple stir fry, with Daikon Radish leaves that is so easy and simple to make. I make it without onion and garlic but you can always add the ingredients as per your preferences. Many people only eat radish in salads or use it in curries and throw away the leaves. It is a very popular winter dish in North India especially in the states of Uttar Pradesh, Haryana and Punjab.
As a kid I never liked this stir fry and always had it making a face. Mom always told us that how nutritious is this veggie and how we should have the seasonal vegetable. She served me and my sis with Dal Rice combo. Slowly and gradually we developed a taste for it.
Very healthy, low oil, gluten-free and vegan stir fry that is a good detox vegetable, rich in iron , minerals and iron.
Benefits of Mooli / Radish
Mooli or Radish is a good source of antioxidants, known for it’s stomach and liver detoxifying properties.
It is known to be very beneficial in Jaundice, as it can get rid of excess of Bilirubin in blood. I had suffered Jaundice in my teenage and I remember my mom feeding Radish in salads, mooli ki bhurji and mooli stuffed rotis. It is a very beneficial vegetable to lower the cholesterol, lower blood pressure and is loaded with Vit. C, folic acid and is known to increase the supply of oxygen to blood.
Checkout these delicious Makki Methi aur Mooli Ke Paratha that I make for breakfast with this winter root vegetable.
Winters in India are of short duration and the best time to enjoy that leafy greens(spinach, fenugreek, mustard, dill etc), peas, red carrots , cauliflower and many other veggies. Radish the Daikon variety is available during this season and people use it a lot in making pickles, stuffed Mooli Ke Parathe( shallow fried flatbread), salads, curries and stir frys.
Checkout recipes with Winter Veggies–
checkout WINTER DELIGHTS Section more recipes with Winter Food
Winter Veggies is the theme for this week’s Foodie Monday Bloghop facebook group. The theme was suggested by Sasmita who blogs at First Timer Cook. Want to know more about Odia cuisine, hop on to her blog. I have bookmarked her recipe Bhindi Basara( Okra in Mustard based gravy) to try out. She made Cauliflowers in Indian leafy Greens Gravy for the theme
How to make Mooli Ke Patte Ki Bhurji
Detailed ingredients and method in recipe card
To make this simple stir-fry, choose Daikon Radish with fresh green and crisp leaves. Chose leaves with no spots or discoloration leaves.
There are no special spices used in the recipe. The real rustic flavour comes by stir frying radish leaves in tempering of cumin seeds and caraway seeds. We make it without any onions and garlic and no other spices like garam masala.
You may add 2-3 garlic and a small ginger also as per your liking. Also, many people add finely chopped tomatoes but we skip this also.
There are two ways in which you can cook radish leaves. Many people boil/pressure cook radish leaves , drain the water and then cook it in tempering.
The other way is to directly cook the leaves without prior boiling. I cook this way and covering this method in this post.
Recipe Card for Mooli Ke Patte ki Bhurji
Mooli Ke Patte Ki Bhurji/Daikon Radish Leaves Stir Fry
- 4-5 bunch Mooli Ke Patte/Radish Leaves
- 1 Daikon Radish
- 1-2 Green Chillies
- ¼ tsp Hing/Asafeotida
- 1 tsp Jeera/Cumin Seeds
- ¼ tsp Ajwain/Caraway Seeds
- 1 tbsp Mustard Oil
- ½-1 tsp Red Chilli Powder or as preferred
- Salt as per taste about 1 tsp
- Very nicely wash the radish leaves along with stems.Make sure all the sand and dirt is cleaned.
- Keep on the colander to drain extra water.
- Chop roughly leaves, stems and radish.
- Chopped leaves should be about 4-5 cups.
- Heat oil in kadhai or pan.
- Add hing, then jeera/cumin seeds.. When it crackles add ajwain and then chopped green chillies(if using) or red chilli powder. At this step also add ginger and garlic if using in the recipe.
- Now add chopped leaves, chopped radish, salt and mix well.
- Mix well and then cover and cook on low flame.
- Cook for about 20 mins. till radish pieces and stems are soft. Keep stirring in between.
- Serve hot with chapatis or as side with dal and rice.
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Whenever you get good Radish with nice green and crisp leaves do not throw away the leaves. Make this easy stir fry and serve with hot ghee chapatis/paratha or as side with rice and dal.
Whenever you make it, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
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