Mooli ki Sabzi

Name: Mooli ki Sabzi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g white radish (medium, peeled and thinly sliced); 2 tsp oil; 1 tsp cumin seeds; 1 pinch asafoetida; 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch dry mango powder; 0.25 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

6/10

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.

PREP

10m

COOK

15m

SERVES

1 KATORI

49 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice the radish uniformly 2-3 mm thick so it cooks evenly and quickly without turning mushy.
2
Do not add extra water; radish releases enough moisture to cook itself.
3
Stir once halfway through cooking to prevent sticking and ensure even softening.
4
Add amchur only at the end to preserve its tangy punch.
5
For a drier sabzi, cook uncovered for the last 2 minutes to evaporate residual moisture.
6
This sabzi tastes better the next day as the flavours meld — make ahead and reheat gently.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

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 protein

High-protein

Add 100 g of crumbled paneer or roasted chana dal after the radish is cooked for extra protein and a hearty texture.

jain

Jain

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.

vegan