Simple Mooli ki subzi /Daikon radish

Mooli ki subzi /Daikon radish is a very healthy and easily available vegetable during winters.

It has numerous health benefits, is a great detoxifier, good for the stomach and liver, helps in curing hemorrhoids, jaundice, urinary tract infections and reduces the chances of cancer etc.

Usually people use mooli, radishes in making mooli ki subzi and salad but throw away the green leaves. Mooli Bhujiya is a very popular stir fry in North India especially in U.P and Punjab, in which both – the root as well as the leaves are used.

You can eat them raw, or use in stir fries. There is no need to peel, but as much of the zing is in the skin, you can peel with a vegetable peeler or paring knife if you wish.

 

Raddish

Mooli

1

Chop into small cubes.

Chop the leaves as well

Oil

 

1 table spoon

 

Cumin Seeds

Jeera

1 tea spoon

 
 

Ajwain

1 tea spoon

 

Green chilli

 

1

chopped

Tumeric

Haldi

¼ tea spoon

 

Red chilli

 

¼ tea spoon

 
 

Amcur

½ tea spoon

 
 

Dhaniya

½ tea spoon

 

Water

 

1 glass

 

 

  1. Chop the raddish (mooli) into small cubes.
  2. Chop the leaves well.
  3. Wash them in running water.
  4. In a kadai, add the oil.
  5. Add the jeera, ajwain and chopped green chilli. Let them crackle for a few seconds
  6. Add the mooli and the leaves.
  7. Toss well.
  8. Add the haldi, red chilli, amchur and dhaniya powder
  9. Toss well.
  10. Cover the kadai and let it fry for 15 minutes.
  11. Keep on stirring every 2 minutes. In case, the mooli is too dry, add some water in small servings. Not more than a glass of water would be required.
  12. After around 10 to 12 minutes. You can use a spatula to press the mooli pieces. If you are able to cut them in half easily, then the mooli is ready.

Enjoy your simple mooli ki sabzi with Roti.

 

Trivia about the raddish –

Citizens of Oaxaca, Mexico, celebrate the Night of the Radishes (Noche de los rábanos) on December 23 as a part of Christmas celebrations. This folk art competition uses a large type of radish up to 50 cm (20 in) long and weighing up to 3 kg (6.6 lb). Great skill and ingenuity are used to carve these into religious and popular figures, buildings, and other objects, and they are displayed in the town square

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