Mooli ke Patte ki Bhurji is a power-house of nutrition. This is a winter special Indian Stir-fry and very popular in the Northern States of India. It is easy & quick and made with just a few everyday ingredients.
Mooli ke Patte ki Bhurji
The other day when I went to Indian grocery store, I noticed these beautiful radishes or daikon as called in some countries. For the first time, they had their long lush leaves attached to them. Untouched. Green. Intact. Fresh.
I picked one Radish and plucked the leaves from it. Slowly, I repeated the same with at least 5-6 daikons. I promise I wasn’t stealing. If somebody was noticing, they must have thought I was a crazy woman, picking up leaves than the actual Radish.
After I finished my grocery shopping, I went to the check out counter. The lady actually gave these to me FREE. She didn’t charge me a penny for the leaves. Actually, she was happy to get rid of the leaves.
Many people are unaware of this traditional, rustic and easy dish from North India. Mooli ke Patte ki Bhurji is prepared in the winters since Mooli or Radish/Daikon is available in abundance in the season. Long White Radish has a very crispy bite and the taste is very peppery.
I have good memories of chomping on the peppery Radish, on sunny wintery noons. Dad would peel and slice these, Lace them up with lemon juice, chaat masala, and red chili powder. We would relish these winter treats while licking the flowing lemony chaat masala off our wrists. 😀
Few things to keep in mind before you prepare the recipe.
- The raw Radish leaves have to be fresh and crisp. Do not pick the wilted and limp greens.
- Triple wash or wash it 4-5 times before preparing the recipe. The leaves have quite a lot of mud since Radish is a Root Vegetable.
- Wash the leaves in COLD RUNNING WATER.
- Just a suggestion – the dish tastes awesome when cooked in mustard oil. Though You can use any oil to cook the recipe.
Here is the Easy and Simple Recipe to make Mooli ke Patte ki Bhurji.
Mooli ke Patte ki Bhurji
- 4-5 cups Mustard Leaves, washed & chopped fine leaves of 4 to 5 Radish
- 1/2 tbsp Mustard Oil
- 1 Red Chili, whole & dry
- 1/2 tsp Methi / Fenugreek Seeds
- 1/2 tsp Ajwain / Carom seeds
- 1/2 tsp Haldi / Turmeric powder
- 1/2 tsp Red chili powder or to taste
- To Taste Salt
- Heat mustard oil in the pan. Lower the flame. Add methi seeds, whole red dry chili, and ajwain seeds to the hot oil. Sauté for few seconds on low flame for few seconds.
- Now add turmeric powder and red chili powder. Sauté for few more seconds.
- Add chopped radish leaves. Sprinkle salt on top. Toss it well with spices. Cook it covered for 5 minutes on medium heat. Remove the lid and cook further for 10-12 minutes. Stir occasionally for even cooking.
- Take it off the heat. Serve it warm with hot rotis or paranthas.
My mum and my mum-in-law both make fantastic Muli ke Patte ki sabzi in winters. It features on the dining table at least once a week. Since it is a seasonal dish, everybody goes crazy for it. Hot Crispy Parantha and some Lehsuni Kadhi on the side, the life is all set. It is a pure Foodgasm. This recipe is a perfect glutefree indian dish along with being indian vegan side dish.
Make Hay while the Sun Shines! 😀
Health Benefits of Radish Leaves
Before I forget, I would like to mention that the Greens of Radish or Daikon or any greens are rich in nutrients like Iron, Calcium, Folic Acid, Vitamin C, and Phosphorus. The leaves are a good source of Dietary Fiber and great for Dental Health, Bone Health. These leaves are perfect for Diabetics.
I am hoping that next time when you are at Indian Store, you will keep an eye on the Daikon or Radish leaves and try it soon. Do send me the feedback if you try it. Would love to hear all about it.
Can’t make it now? PIN Mooli ke Patte ki Bhurji FOR LATER.
In my Kitchen, you will always EAT HAPPY & STAY HAPPY!