Mooli Bhurji
A delicious North Indian stir-fry made with grated radish, onions, tomatoes, and aromatic spices. This simple, home-style sabzi is a winter favorite and pairs perfectly with hot rotis or parathas.
For 4 servings
6 steps. 20 minutes total.
- 1
Prepare the Radish: Wash, peel, and grate the daikon radish (mooli)
- a.Place the grated radish in a muslin cloth or between your palms and squeeze firmly to remove as much water as possible. This is a critical step to ensure a non-soggy bhurji. Set the squeezed radish aside.
- 2
Sauté Aromatics: Heat oil in a kadai or pan over medium heat
- a.Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida, followed immediately by the finely chopped onion. Sauté for 3-4 minutes until the onions turn soft and translucent.
- 3
Step 3
- a.Build the Masala Base: Add the grated ginger, minced garlic, and green chilies to the pan. Sauté for another minute until the raw aroma disappears. Now, add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they become soft and pulpy.
- 4
Step 4
- a.Add Spices: Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes, until you see oil beginning to separate from the mixture.
- 5
Cook the Bhurji: Add the squeezed, grated radish to the pan
- a.Mix thoroughly to coat the radish evenly with the masala. Cover the pan and cook on low heat for 10-12 minutes, stirring every 3-4 minutes to prevent it from sticking to the bottom. The radish will become tender and absorb the flavors.
- 6
Step 6
- a.Garnish and Serve: Uncover the pan, sprinkle the garam masala and freshly chopped coriander leaves over the bhurji. Give it a final mix and cook for one more minute. Serve hot with rotis, parathas, or as a side dish with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing out the water from the grated radish is the most important step for a perfect, non-soggy bhurji.
- 2Don't discard the radish water! You can use it to knead atta for rotis or add it to dals for extra nutrients.
- 3For a slightly different flavor and texture, you can add finely chopped radish leaves along with the grated radish.
- 4Use fresh, tender radishes as they are less pungent and have a better flavor.
- 5For a Punjabi-style variation, add a tablespoon of besan (gram flour) after sautéing the onions and roast it for a minute. This adds a nutty flavor and helps absorb excess moisture.
Adapt it for your goals.
With Radish Greens
Finely chop the tender leaves of the radish and add them along with the grated radish in step 5. This adds extra nutrients and a slightly peppery flavor.
With PaneerWith Paneer
For a protein-rich version, add 100g of crumbled paneer in the last 2-3 minutes of cooking. Mix gently and cook until the paneer is heated through.
With PeasWith Peas
Add 1/2 cup of fresh or frozen green peas along with the tomatoes in step 3. This adds a touch of sweetness and color to the dish.
Why this is on our healthy list.
Excellent for Digestion
Daikon radish is known to aid digestion due to its high fiber content. The addition of spices like cumin and asafoetida further helps in preventing indigestion and bloating.
Low in Calories
This dish is very low in calories and fat, making it an ideal choice for those on a weight management diet. It's filling without being heavy.
Rich in Fiber
The high dietary fiber from the radish helps in maintaining bowel regularity, controlling blood sugar levels, and promoting a feeling of fullness.
Boosts Immunity
Radishes are a good source of Vitamin C, an antioxidant that helps boost the immune system and protect the body against infections.
Frequently asked questions
A single serving of Mooli Bhurji (approximately 1 cup or 125g) contains around 90-110 calories, making it a light and healthy dish. The exact count can vary based on the amount of oil used.