An easy and quick recipe of mooli sabji that gets done within 20 minutes. This radish recipe is basically finely chopped radish spiced with carom seeds, green chillies and cooked in mustard oil.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: North Indian, Punjabi

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)

Method

Chopping Radish

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

Making mooli sabji

  1. Heat the mustard oil till it becomes medium hot. Then lower the heat. Add the carom seeds and let them crackle.
  2. Now add the green chiles and asafoetida and fry again for some seconds.
  3. Add the chopped radish along with the leaves if using and salt as required. Stir and mix well.
  4. Do not cover the pan. Let the mooli cook on a low to medium-low heat.
  5. Keep on stirring in between. The radish and the greens will start to release their juices.
  6. Keep on stirring the radish at intervals. The liquids will evaporate whilst the radish is getting cooked.
  7. When the radish gets completely cooked, all the liquids are evaporated and the whole mooli sabji looks dry, then switch off the heat.
  8. Serve mooli ki sabji hot or warm with soft phulka or chapati. You can also pair a side vegetable salad or a bowl of curd.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.