Mooli Patte ki Bhujia / Radish Leaves Stir-fry

A nutritious North Indian dish made from Radish and its leaves.

I as a beginner in my art of cooking recently came to know that radish leaves can also be used for preparing this tasty recipe.

Earlier I use to throw away the leaves. Then one friend told me how these leaves can be used. I prepared this recipe for the first time and I found it so tasty.

Radish is a root vegetable that is rich in nutrients and low in calories. More than radish is nutritious its leaves. Radish leaves are rich in Iron, Calcium, Vitamin C, folic acid, blood pressure lowering Potassium and antioxidants. It aids in digestion and helps to flush toxins from the body. They increase immunity and help to combat fatigue. Radish leaf juice helps in dissolving kidney stones and clearing the urinary bladder. Also, they help in treating jaundice and blood sugar and many other diseases.

Here is the detailed list of ingredients and method.

INGREDIENTS :

(1) Radish (Mooli) chopped – 2 cups

(2) Radish leaves chopped – 5 cups

(3) 3 whole green chillies

(4) 2 whole red chillies

(5) Garlic cloves, 8 -10 cloves chopped

(6) Asafoetida / Hing powder – one fourth teaspoon

(7) Coriander / Dhaniya powder – 1 teaspoon

(8) Cumin / Jeera powder – three fourth teaspoon

(9) Garam masala powder – Half teaspoon

(10) Turmeric / Haldi powder – Half teaspoon

(11) Mustard oil – 4 tablespoons

(12) Salt to taste

(13) Water for boiling vegetables

Cuisine – North Indian

Serves – 3-4 persons

Time required – 15 mins for preparation and 15 mins for cooking

METHOD :

(1) Wash the radish and the leaves. Use only the leaves that are fresh and green in colour and discard the ones that are yellow.

(2) Chop two whole radishes into bite size pieces as shown in the image and also chop the leaves. We will use the leaves of more radishes but not use the radish. I used leaves of four radishes but used only two radish for chopping.

After chopping the radish and its leaves, wash them in a strainer.

(3) Put them in a utensil and add little amount of salt and 1 glass of water. Boil the vegetables till they are little less than fully cooked.

Check with finger tips to see if the radish / mooli is boiled.

(4) Drain the water and keep the vegetables in a large bowl. Squeeze out water from the boiled vegetables once they cool down. ( The drained and squeezed out water from the boiled veggies can also be collected and used while preparing chapati dough).

(5) Chop 3 whole green chillies and 2 whole red chillies. Also chop 7-9 cloves of garlic.

**Boiled veggies, garlic chopped, green and red chillies chopped.**

**Water squeezed out from the boiled vegetables**

(6) Heat oil in a kadhai / wok and add finely chopped garlic. When the garlic becomes slightly golden brown, add chopped red and green chillies. Add Asafoetida / Hing powder.

Saute for few seconds.

**Add chopped green chillies and Asafoetida / Hing**

(7) Add the chopped and boiled vegetables. Mix well. Add Coriander and Cumin powders, Turmeric powder and Garam masala powder in measures as given in the ingredients list.