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Mooli Ke Patte Ki Bhurji/Daikon Radish Leaves Stir Fry

Gluten-free, Vegan Stir fry with Mooli/Daikon Radish leaves.
5 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Course Main
Cuisine Indian, North Indian
Servings 4


  • 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.


Indian Chillies can be replaced by Thai Green Chillies or Serrano peppers. 
Do not saute ajwain/caraway seeds. It may give a bitter taste.
Mustard Oil enhances the taste of this dish but you can use any other plant based oil of your choice like olive, rice barn or peanut oil.
Keyword Mooli Ke Patte Ki Subzi