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A wholesome and simple North Indian stir-fry made with fresh radish and its nutritious green leaves. This quick and easy sabzi has a unique, slightly pungent flavor and pairs perfectly with hot rotis.
For 4 servings
Prep the Radish and Greens: Separate the radish roots from the green leaves. Wash both thoroughly under running water to remove any dirt. Peel the radishes and chop them into small, 1/2-inch cubes. Finely chop the radish greens. Keep them separate.
Temper the Spices: Heat mustard oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot and slightly smoking, add the cumin seeds. Let them splutter for about 30 seconds until they turn fragrant and golden. Add the hing and sauté for another 10 seconds.
Sauté Aromatics: Add the grated ginger and chopped green chillies to the pan. Sauté for about 1 minute until the raw aroma of the ginger disappears.
Cook the Radish: Add the chopped radish cubes, turmeric powder, and salt. Mix well to coat the radish evenly with the spices. Cover the pan and cook for 5-7 minutes, stirring occasionally, until the radish is about 50% cooked and slightly tender.
Add Greens and Dry Spices: Now, add the chopped radish greens, red chilli powder, and coriander powder. Mix everything together thoroughly. The greens will appear voluminous initially but will wilt down within a couple of minutes.
Simmer to Perfection: Cover the pan again and reduce the heat to low. Let the bhaji cook for another 8-10 minutes, or until both the radish and the greens are fully cooked and tender. Stir a couple of times in between to prevent sticking.
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A wholesome and simple North Indian stir-fry made with fresh radish and its nutritious green leaves. This quick and easy sabzi has a unique, slightly pungent flavor and pairs perfectly with hot rotis.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 97.41 calories per serving with 1.3g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finishing Touches: Once cooked, turn off the heat. Sprinkle the amchur powder and garam masala over the bhaji. Give it a final gentle mix. Let it rest, covered, for 2-3 minutes to allow the flavors to meld.
Serve: Serve the Mooli Bhaji hot with fresh rotis, parathas, or as a side dish with dal and rice.
Add one medium-sized potato, peeled and cubed, along with the radish in step 4. You may need to increase the cooking time slightly.
Add one finely chopped tomato after sautéing the ginger and green chillies. Cook until the tomato turns soft and mushy before adding the radish.
Add 1 finely chopped onion and sauté until golden brown before adding the ginger and green chillies for a richer base.
Add 2 tablespoons of washed moong dal (yellow lentils) along with the radish. The dal will cook with the vegetables and add a nice texture and protein boost.
Both radish and its greens are excellent sources of fiber, which promotes healthy digestion, prevents constipation, and helps maintain stable blood sugar levels.
Radish greens are packed with Vitamin C, a powerful antioxidant that strengthens the immune system and helps the body fight off infections.
Radishes are known to have detoxifying properties that help cleanse the liver and stomach, promoting overall health and well-being.
This dish is naturally low in calories and fat, making it an ideal choice for those looking to manage their weight without compromising on flavor or nutrition.
Yes, Mooli Bhaji is very healthy. It's low in calories and rich in dietary fiber, which aids digestion. The radish greens are a powerhouse of nutrients, including Vitamin C, iron, and calcium.
One serving of Mooli Bhaji (approximately 1 cup or 150g) contains around 100-120 calories, making it a light and nutritious option.
To reduce bitterness, you can blanch the chopped greens in boiling water for 2 minutes, then drain and squeeze out the excess water before cooking. Adding a little extra amchur powder or a squeeze of lemon juice at the end can also help balance the flavors.
While the greens are a key part of this traditional recipe, you can make it with just the radish. The cooking time will be slightly shorter. However, you will miss out on the unique flavor and nutritional benefits of the greens.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.