Mooli Ka Saag – Radish or, mooli is something that you will see most people in the northern part of India eat raw along with rice. Its crispiness and the slight tangy taste is a nice add-on to rice and dal.
Mooli ka paratha (Radish Paratha) is also very famous and when served with white butter, it tastes great. But none of this is what today’s recipe is about. Not too many people make this recipe, primarily because of the fact that Radish leaves are normally considered a waste and is hence thrown away. But it is one tasty thing that you need to savor to know.
Radish Leaves are not easily available everywhere. Vegetable vendors normally remove the green leaves and sell only the white roots. But luckily for me, this time round, I was able to get some of these leaves at my local vegetable seller and that’s how I prepared this side dish. It reminded me of my childhood days.
My mother would always prepare mooli ka saag, 5 minutes before having lunch or dinner. The reason being, it tastes great when it is hot and crisp. If you ask me what is the best combination to have mooli ka saag, it is rice, dal and aloo ka bharta (mashed potato recipe) as per me.
Mooli Ki Bhurji
- Radish leaves mooli ka patta - 1 Kg
- Mustard Oil - 3 tbsp
- Cumin Seeds - 1/2 tsp
- Green Chilli- 2 finely chopped
- Turmeric Powder - 1/4 tsp
- Red chilli powder - 1/2 tsp or as per the taste
- Salt - as per the tastes
Rinse the leaves and then chop then finely.(You can remove the thicker veins towards the base of the leaves if you want)
Heat the mustard oil till it starts smoking.
Add cumin seeds, let it splutter.
Add broken red chilli and chopped green chilli and fry for half a minute.
Add the chopped radish leaves.
Add salt and turmeric, mix well.
Let it cook for 3 to 4 minutes.
Add chilli powder if you want and stir.
Cook uncovered on a midium flame stirring in between.
Keep stirring till the liquids gets evaporate.
When it gets cooked and it looks dry, remove from fire.(you can make it more crispy if you want by frying it for some more time)
Serve mooli ka saag hot as a side dish along with rice and dal or you can also serve with phulkas or chapatis.
It is advisable to cook uncovered, to retain green color of the leaves.
The quantity of leaves becomes less after it gets cooked hence you can increase or decrease the quantity of leaves as per your requirement.
Its better if you cook, just before having lunch or dinner as it tastes great when it is hot and crisp.
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