Mooli ki Sabzi
A simple, homestyle North Indian stir-fry of tender white radish cooked with everyday spices. Light, subtly peppery, and ready in under 30 minutes, this dry sabzi pairs beautifully with roti or dal chawal.
For 4 servings
- prep · ~5 min
Prep the radish.
Wash and peel the radish. Slice into thin rounds or half-moons about 2-3 mm thick. Set aside.
TIPUniform thin slices cook evenly and quickly. - temper · ~1 min
Make the tempering.
1.Heat oil in a kadhai over medium heat.2.Add cumin seeds and let them splutter for 30 seconds.3.Add asafoetida and slit green chilies, sauté for 10 seconds. - saute · ~2 min
Add radish and spices.
1.Add the sliced radish to the kadhai and stir well.2.Sprinkle turmeric powder, coriander powder, red chili powder, and salt.3.Mix everything until the radish slices are evenly coated with the spices. - simmer · ~9 min
Cook covered until tender.
1.Cover the kadhai with a lid and cook on low-medium heat for 8-10 minutes.2.Stir once halfway through to prevent sticking.3.Cook until the radish is soft and all the moisture has evaporated.TIPRadish releases its own water, so no extra water is needed. If it sticks, add 1 tbsp of water. - saute · ~1 min
Finish with amchur and garnish.
1.Uncover and sprinkle dry mango powder over the sabzi.2.Stir gently and cook for another minute on low heat.3.Turn off the heat and garnish with chopped coriander leaves.TIPDry mango powder adds a pleasant tang that balances the radish's natural sharpness. - serve
Serve hot with roti or paratha.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the radish uniformly 2-3 mm thick so it cooks evenly and quickly without turning mushy.
- 2Do not add extra water; radish releases enough moisture to cook itself.
- 3Stir once halfway through cooking to prevent sticking and ensure even softening.
- 4Add amchur only at the end to preserve its tangy punch.
- 5For a drier sabzi, cook uncovered for the last 2 minutes to evaporate residual moisture.
- 6This sabzi tastes better the next day as the flavours meld — make ahead and reheat gently.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tsp and use a non-stick pan; the radish's own moisture prevents sticking, making it lighter without losing flavour.
high proteinHigh-protein
Add 100 g of crumbled paneer or roasted chana dal after the radish is cooked for extra protein and a hearty texture.
jainJain
Replace asafoetida with a pinch of asafoetida (it's already used), omit green chili if strictly avoiding, and skip any onion-garlic additions — the recipe already fits Jain parameters.
veganVegan
This sabzi is naturally vegan as written; serve with vegan roti or rice for a fully plant-based meal.
Why this is on our healthy list.
Low-Calorie & Light
Radish is naturally low in calories and high in water content, making this sabzi a hydrating, diet-friendly side dish.
Rich in Vitamin C
White radish provides a good dose of vitamin C, which supports immune health and collagen production.
Digestive Aid
Radish contains enzymes and fibre that aid digestion, and asafoetida is traditionally used to prevent bloating.
Anti-Inflammatory Spices
Turmeric and cumin offer anti-inflammatory and antioxidant properties, supporting overall wellness.
Frequently asked questions
Yes, but red radish is milder and more peppery; cook for 5-6 minutes only, as it becomes mushy faster.
