Mooli ki Sabji | Mooli Bhurji | Easy Radish Recipe

Ingredients

• 1.5 tablespoons mustard oil
• ½ teaspoon carom seeds (ajwain)
• 1 to 2 green chilies – chopped
• 1 generous pinch asafoetida powder (hing)
• 2 cups finely chopped radish or grated or chopped white radish with or without leaves (mooli or daikon)
• salt as required

Steps

Chopping Radish

1. Rinse and peel the radish, then finely chop or grate the roots.
2. If there are tender radish leaves, rinse and finely chop them too.

Making mooli sabji

1. Bring the mustard oil to medium hot, then turn the heat down. Put in the carom seeds and let them crackle.
2. Put in the green chiles and asafoetida and fry again for a few seconds.
3. Mix in the chopped radish, its leaves if using, and salt as required, stirring thoroughly.
4. Leave the pan uncovered and cook the mooli over low to medium-low heat.
5. Stir from time to time as the radish and greens begin releasing their juices.
6. Continue stirring at intervals while the radish cooks and its liquid evaporates.
7. Once the radish is completely cooked, all the liquid has evaporated and the sabji looks dry, switch off the heat.
8. Offer hot or warm with soft phulka or chapati, with the option of a side vegetable salad or a bowl of curd.