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A simple and delicious Maharashtrian stir-fry made with white radish and its tender greens. This rustic dish has a unique blend of pungent, savory, and slightly sweet flavors, perfect with hot chapatis.
For 4 servings
Prepare the Radish and Greens
Prepare the Tempering (Tadka)
Sauté and Cook the Bhaji
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A simple and delicious Maharashtrian stir-fry made with white radish and its tender greens. This rustic dish has a unique blend of pungent, savory, and slightly sweet flavors, perfect with hot chapatis.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 148.05 calories per serving with 2.19g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Serve
For a protein boost, add 2 tablespoons of soaked moong dal or chana dal along with the grated radish and cook until the dal is tender.
Add 2-3 tablespoons of coarsely ground roasted peanuts at the end of cooking for a classic Maharashtrian nutty flavor and crunchy texture.
For a sattvic or Jain version, you can skip the onion and garlic. The dish will still be flavorful from the other spices.
Add 1/4 teaspoon of red chilli powder along with the turmeric powder for extra heat.
Both white radish and its greens are packed with dietary fiber, which aids in digestion, prevents constipation, promotes a feeling of fullness, and supports overall gut health.
This dish is naturally low in calories and fat, making it an excellent choice for a weight management diet. The high fiber content also helps in keeping you full for longer.
Radishes are a good source of Vitamin C, an antioxidant that boosts immunity. The greens are a powerhouse of nutrients, including Vitamin A, Vitamin K, iron, and calcium.
Yes, Mulyachi Bhaji is very healthy. It is low in calories and rich in dietary fiber from both the radish and its greens. It's also packed with vitamins and minerals like Vitamin C, iron, and calcium, making it a nutritious addition to any meal.
One serving of Mulyachi Bhaji (approximately 1 cup or 125g) contains around 80-100 calories, depending on the amount of oil and coconut used. It's a light and healthy dish.
The slight bitterness is characteristic of radish. To balance it, ensure you use jaggery or a pinch of sugar. Adding fresh grated coconut and a squeeze of lemon juice at the end can also help cut through the bitterness.
Yes, you can make the dish with only the grated white radish, but the greens add a unique flavor, texture, and significant nutritional value. If you don't have them, you can proceed with just the radish, though the cooking time might be slightly shorter.
Leftover Mulyachi Bhaji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave before serving.
While traditional Mulyachi Bhaji is made with white radish (daikon), you can use red radishes. The flavor will be slightly more peppery, and the texture will be different. You would typically slice or chop the small red radishes instead of grating them.